Broccoli and Cheese Crustless Quiche

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Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread.

  • SERVINGServings

Ingredients

  • 2 tsp. olive oil
  • 1/2 cup thinly sliced onion
  • 1 clove garlic, minced
  • 5 cups broccoli florets
  • 1 1/4 cups 1% milk
  • 1 cup shredded reduced-fat Swiss cheese
  • 2 tsp. Dijon mustard
  • 4 large egg whites, lightly beaten
  • 2 large eggs, lightly beaten
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. ground nutmeg
  • 1 Tbs. grated fresh Parmesan cheese

Preparation

  1. Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
  2. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
  3. Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
  4. Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 160
  • Carbohydrate Content: 8 g
  • Cholesterol Content: 85 mg
  • Fat Content: 9 g
  • Fiber Content: 2 g
  • Protein Content: 14 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 370 mg
  • Sugar Content: 3 g