Saturday, July 02, 2005

Crustless Broccoli and Cheese Quiche

Crustless Broccoli and Cheese Quiche(CL)

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

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.


  1. I am not a swiss cheese lover, does there happen to be another cheese that I can use instead?
    The dish sounds great and would love to try it.
    Please let me know.

  2. Hello Anon!

    I don't see why you couldn't use a sharp cheddar or even a mozzarella if you wanted! It is a pretty versatile dish!

  3. Thx so much for the immediate answer. Will try it this weekend.