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.

Robin Vitetta Miller
Recipe by Cooking Light July 2003

Gallery

Karry Hosford

Recipe Summary

Yield:
6 servings (serving size: 1 quiche wedge and 1 toast slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

216 calories; calories from fat 29%; fat 6.9g; saturated fat 2.3g; mono fat 2.9g; poly fat 0.9g; protein 17.9g; carbohydrates 22.7g; fiber 4.1g; cholesterol 81mg; iron 2.1mg; sodium 577mg; calcium 354mg.