Crustless Broccoli and Cheese Quiche (from Cooking Light)
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
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.
**NOTES** We cant have egg yolks, so I used 8 egg whites total. I also have an overflow of fresh tomatoes from our garden, so I chopped some up & added them into the mix. I am not a huge fan of swiss cheese, so I mixed swiss & cheddar (all reduced fat/2%).
Friday, July 20, 2007
Big Breakfast Packs Power
Its a good thing I LOVE breakfast! I especially love eggs & my husband is a big fan of hot breakfasts as opposed to cold ones. I don't mind getting up early to make omelets & such, but sometimes, I just want to take it easy. This recipe follows our diet & is a great quick, and well rounded, morning meal. I baked it on Tuesday night & just slice out a piece in the morning & heat it up in the microwave. I serve it with a cup of strawberries & 1/2 cup of 1% cottage cheese.