Serve this quiche for Sunday brunch, and enjoy high-quality protein from the eggs and egg whites, calcium from the cheese and milk, and vitamin C and folate from the broccoli.
2 teaspoons olive oil
1/2 cup vertically sliced onion
1 garlic clove, minced
5 cups broccoli florets
1 1/4 cups 1% low-fat milk
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.
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 for a special Sunday brunch...EXCELLENT!!! I read the reviews and also made modifications: added 1/4 tsp cayenne pepper, used 1 c. onions, 2 garlic cloves, 3 c. broccoli, 1 c. mushrooms. I also subbed Mexican cheese for the Swiss. Everyone loved it. I will definately make it again!
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.
Wow! This was WONDERFUL. A new family favorite - we're vegetarian, so this was dinner. Thanks for the suggestions, here are the alterations I made: used 4 cups of broccoli, not 5. used monterray jack and cheddar cheese. 1 cup of onions. added a little cayenne pepper. sauteed about 1 cup of mushrooms in the broccoli pan and added them on top of broccoli. (Was worried about the mushrooms adding water, but it worked out well since I pre-cooked them.) I also sauteed the onions and broccoli a bit longer than it called for. Worked out very well. Can't wait to make it again!
Very good for a crustless quiche (and who really needs the fatty starch of a crust anyway?), but I had to add two more eggs + 1/2 cup milk in order to completely cover the broccoli. Definitely let cool 15-20 minutes before cutting to avoid sogginess.
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
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