1 cup (4 ounces) shredded reduced-fat Swiss cheese
2 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1 tablespoon grated fresh Parmesan cheese
6 (1-ounce) slices whole wheat bread, toasted
How to Make It
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 1/2 minutes. Add broccoli; sauté 1 minute. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray. Combine milk and next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes. Serve with toast.
Amazing! I added cooked turkey bacon and ham and used spinach instead because it was what I had in fridge. Also I had cheddar and mozz in fridge. My five year old loved it and he doesn't eat anything green!
Great basic recipe. Roughly buzzed up Trader Joe's frozen artichokes, broccoli, leeks, and their mushroom medley. Used powdered eggs and milk plus a gob of sour cream cause that's what I had on hand. Skipped salt and added Mrs. Dash chipotle and her fiesta lime seasoning plus the Mrs. D garlic and herb. Baked in muffin tin and small souffle dishes. As long as the food processor was dirty anyway used it to buzz up the cheese and then the onion (whoa, 3 seconds does it for the onion). I would definitely make this again. Lots of ingredients but really easy.
This recipe was easy to set up and had good flavor. The quiche didn't hold it's shape that well since it is crustless and mine required 20 additional minutes (1 hour total) to cook. Next time I think I will add mushrooms as well.
I made this almost as is except I used one shallot vs. one cup of onion. For me, I would add a tiny bit more seasoning and I would chop the broccoli to be smaller pieces but other than that, this was a wonderful dish. It cooked and set very well and my vegetarian, broccoli-lover daughter loved this so much. We had it for dinner with the recommended bread, which I toasted with garlic and parmesan. This is a keeper!
we loved this - used suggestions from some other reviewers - added a cup of sliced mushrooms (sauted them first in 1/2 tea olive oil to remove any extra moisture, than added 1 1/2 tea oil, onion and garlic, then broccoli. I used a cast iron skillet, then like another reviewer added the egg mixture to that pan and baked it in the skillet. Came out fantastic. I used skim milk and egg substitute (1 C) because that is what I had. Make sure to let it sit the 5 minutes before serving. Served for dinner with roasted potato wedges (same oven) and cooked carrots with sage. CL recipe
OK, I am not sure what I did wrong since this recipe has so many great reviews... but my quiche turned out very watery. I drained it carefully, and patted it with paper towels once it cooled to try and wick up some of the moisture. The only changes I made were fresh mushrooms, sauted with the onion mix, and Italian blend cheese. If I make this again, I would saute the veggies much longer to rid them of the moisture. It tasted fine, but I can,t serve it to my company. Also, I would add more seasoning for myself - I prefer more seasoning.
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