The idea for this came from a combination of other recipes and I tried it and loved it! It came out really good. I may make a video for it eventually but didn't have the time. The topping idea came from Linda's Low Carb Menus and Recipes. I love her site, and I've used this topping for several recipes. It just makes a great low carb topping for a lot of things. It really adds a lot. I hope you'll try it and if you do and enjoy it leave me a note and let me know!
Chicken and Broccoli Quiche With Parmesan topping
Serving Size : 6
2 cups cooked chicken -- diced
1 pound frozen broccoli
1 pound frozen cauliflower
2 tablespoons onion flakes
1 tablespoon minced garlic
4 large eggs
1 cup shredded cheddar cheese -- (or smokey cheddar is really good)
4 dashes tabasco sauce
salt and pepper -- to taste
1 tablespoon lemon juice
1/2 cup Light Mayonnaise, Great Value
1/2 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup shredded cheddar cheese -- (or whatever you have)
3/4 cup parmesan cheese
Preheat oven to 350 degrees F.
In a 9 or 10 inch pie plate or baking dish, spray with non-stick spray.
Microwave frozen broccoli for 5 minutes. Remove. Chop if you like it smaller pieces. Place into medium mixing bowl. Microwave cauliflower 5 minutes. Process in food processor using the shredding blade so that it makes "rice".
Pour into mixing bowl with the broccoli. Add chicken, onion flakes, garlic, eggs, shredded cheese, tabasco sauce, salt and pepper, and lemon juice and mix all well.
Turn into prepared dish.
Mix all topping ingredients together and dollup on top of casserole and then spread over it evenly with a knife.
Bake for 1 hr. and let rest for 15 minutes before cutting.
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Per Serving: 420 Calories; 27g Fat (56.1% calories from fat); 34g Protein; 13g Carbohydrate; 4g Dietary Fiber; 210mg Cholesterol; 563mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.