This Crustless Broccoli and Cheese Quiche from the July 2003 Cooking Light has all kinds of healthy protein and calcium and vitamin C and folate, if you care about that sort of thing. I just liked it because it reminded me of Extreme Pizza's Poultry Geist. Yum. Poultry Geist.
Preheat oven to 350 degrees.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 1/2 cup vertically sliced onion and 1 garlic clove, minced; saute 1 1/2 minutes. Add 5 cups broccoli florets; saute 1 minute. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray. Combine 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, and 2 large eggs, lightly beaten, in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with 1 tablespoon grated fresh Parmesan cheese. Bake at 350 degrees for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes. Serve with 6 (1-ounce) slices whole wheat bread, toasted. Yield: 6 servings.Posted by astraea on July 12, 2003 | TrackBack