Mushroom Quiche
 

This is pretty easy to make and pretty good too! You can add meat to it (or pretty much anything else) if you like, but I like it like this:

2 cups heavy cream
4 eggs
3/4 tsp salt
1 cup shredded motz cheese
1 lg jar sliced mushrooms
2 tbsp diced onions
1 tbsp butter

Preheat oven to 425. Spray an 8X8 pan with cooking spray (I just smear it with butter) and set aside. Saute the onions and mushrooms in the butter. With wire wisk, combine cream, eggs and salt. Add the cheese and mix. Add the mushrooms and onions and mix. Dump it all into the greased 8X8 pan and bake at 425 for 15 minutes, then reduce heat to 350 for 35 minutes. Total nutritional info (I did not subtract the fiber form the carbs):

source grams cals % total
Total: 2797
Fat: 255 2299 82%
Sat: 149 1345 48%
Poly: 14 122 4%
Mono: 77 691 25%
Carbs: 33 115 4%
Fiber: 4 0 0%
Protein: 100 399 14%
Alcohol: 0 0 0%

I usally make this on Sundays and then have it for breakfast every day for the next week (I get 6 servings out of it.) It keeps quite well in the fridge for that time, but I've never tried freezing it. Enjoy!

Thanks, Tara. I've been looking for a basic quiche recipe... I have a whole whack of broccoli that would be yummy served up this way.

Nat