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French Veggie Quiche


(12 Servings)


  • • 1 package sliced Portobello mushrooms, chopped
  • • 1 container pimentos, rinsed and drained
  • • 1 can artichoke hearts, chopped, rinsed and drained
  • • ½ cup green onions, chopped
  • • Herbes de Provence to taste
  • • 4 whole eggs
  • • 8 egg whites
  • • Goat cheese to taste
  • • 1/4 cup shredded low-fat cheddar cheese


  1. Preheat oven to 350 degrees. In a large skillet with a little stock, sauté all the veggies and herbes de provence until softened. In a large bowl, whisk all the eggs and add the veggies. Fold in the cheeses and pour into a muffin pan. Bake for 25 minutes or until golden brown.

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