Crustless Broccoli and Cheese Quiche

Ingredients

• 2 teaspoons olive oil
• 1/2 cup vertically sliced onion
• 1 garlic clove, minced
• 5 cups broccoli florets
• Cooking spray
• 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

Preparation

1. Preheat oven to 350°.
2. 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.