Broccoli and Cheese Crustless Quiche

Submitted by Chef Catherine Hofs

"This comes from the May 2005 Vegetarian Times. I have not tried it yet but it looks very tasty and is low-calorie."

 

• Ready In: 50mins
• Ingredients: 13
• Yields: 1 quiche
• Serves: 6

ingredients

• 2 teaspoons olive oil
• 1⁄2 cup onion, thinly sliced
• 1 garlic clove, minced
• 5 cups broccoli florets
• 1 1⁄4 cups 1% low-fat milk
• 1 cup shredded low-fat swiss cheese
• 2 teaspoons Dijon mustard
• 4 large egg whites, lightly beaten
• 2 large eggs, lightly beaten
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄8 teaspoon ground nutmeg
• 1 tablespoon parmesan cheese, freshly grated

directions

1. Preheat oven to 350°F Spray 9-inch pie pan with cooking spray.
2. Heat oil in large non-stick 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 into pie pan.
3. Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in a 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.