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| Breadless Stuffing Quiche |
"If you are counting carbs or just craving the flavors of Thanksgiving stuffing, this recipe is for you! I love serving this on a bed of arugula leaves!"
Ingredients :
- 2 tablespoons olive oil
- 2 large onions, diced
- 1 cup diced celery
- 1 (14 ounce) can chicken broth
- 2 cloves garlic, minced
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh sage
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 3 eggs, beaten
- 1/2 cup feta cheese
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H20M |
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- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie pan.
- Heat oil in a saucepan over medium-high heat. Saute onions in the hot oil until softened and lightly browned, about 5 minutes. Add celery and cook until soft, about 5 minutes; stir in chicken broth, garlic, parsley, sage, rosemary, and thyme. Simmer broth mixture until it thickens slightly, about 10 minutes. Remove saucepan from heat and pour broth mixture into a bowl. Set it aside to cool, about 10 minutes.
- Stir eggs and feta cheese into broth mixture; pour into the prepared pan.
- Bake in the preheated oven until set, 25 to 35 minutes.
Notes :
- You can use dried herbs instead of fresh; just use 1 tablespoon dried instead of 2 tablespoons fresh.
- This can also be made in a cake pan or mini muffin tin.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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