BRUSSELS SPROUTS CARBONARA QUICHE PREP TIME 5 MIN. – COOK TIME 1 HOUR 15 MIN. – READY IN 1 HOUR 20 MIN. – SERVINGS 8


1 frozen deep-dish 9-inch pie crust


8 oz fresh Brussels sprouts 1 (4 oz) pkg diced pancetta


2 cloves garlic, minced 6 large eggs


½ cup reduced-fat milk ½ cup grated Parmesan cheese


STEP 1 Preheat oven to 375°F. Bake the frozen pie crust for 20 min. Meanwhile, with a sharp knife, trim the Brussels sprouts and thinly slice. STEP 2 To a 12-inch skillet, add the pancetta and heat on medium-high. Cook 6–8 min., until crisp, stirring occasionally. Add shredded Brussels sprouts; sauté 3–4 min., until Brussels sprouts have wilted slightly, stirring occasionally. Stir in the garlic and cook 30 sec. Season with salt and pepper. Remove from heat and let cool slightly. STEP 3 In a large bowl, whisk together the eggs, milk, and Parmesan cheese. Season well with salt and pepper. Add Brussels sprouts mixture to the bottom of par-baked pie crust. Pour egg mixture over top. Bake 40–45 min., until set in center. Let stand at room temperature at least 10 min. before slicing.


PER SERVING: 281 CALORIES, 16G FAT, 7G SATURATED FAT, 154MG CHOLESTEROL, 336MG SODIUM, 20G CARBOHYDRATE, 2G FIBER, 5G SUGAR, 12G PROTEIN 13


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52