Banana pancakes that are so easy and quick that even my 2-year-old loved them. Serve with agave nectar, syrup, honey, butter, nutella, or any other sweetener of your choice.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (9 inch) unbaked 9 inch pie crust
- ½ cup shredded Swiss cheese
- ½ onion, minced
- 1 (4.5 ounce) can sliced mushrooms, drained
- 3 egg yolks
- 2 egg whites
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
- ½ teaspoon chopped fresh thyme
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Layer cheese, onions and mushrooms inside pie shell. Whisk together egg whites, yolks, flour and milk. Pour egg mixture on top of cheese and vegetables. Poke the layers gently to allow the egg mixture to distribute evenly throughout the quiche. Sprinkle the thyme, salt and pepper on top of the eggs.
- Bake in preheated oven for 30 minutes, or until eggs are set and top is golden brown.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 287 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
There was not nearly enough filling and I found the consistency kind of rubbery when served at room temperature for a picnic. It was not bad, but definitely not what I was looking for.
I used cheddar cheese and a sprinkle of feta as well as half of a tomato, some red bell pepper, and a sprinkle of fresh shredded spinach leaves. To cover my amount of veggies I also added two additional eggs. Yum! We’ll definitely eat this again!
I made this in a 10″ springform using the Basic Flaky Pie Crust from this site. I used fresh mushrooms – a lot more than called for, and had to increase the filling to fill up my crust. I added one more whole egg & adjusted the liquid, etc. I’m sending this out for another family, so I’ll report back when they do — thanks!
Awesome recipe!! I substituted buttermilk for the milk for a creamer texture. The extra yolk really makes the difference…MUCH richer than other quiche recipes I’ve tried!
I substituted the mushrooms with spinach and used cheddar and american cheese. Also I used a ready made Nilla Wafer pie crust. It was excellent.
I had to add 3 times the egg mixture to fill the pie crust.