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Broccoli and Cheese Quiche (Crustless)




Source of Recipe


WW Boards


Recipe Introduction


8 Servings; 1 Point per serving


List of Ingredients




1 teaspoon olive oil
1/2 cup vertically sliced onion
1 garlic clove, minced (I added more)
5 cups broccoli florets
Cooking spray
1 1/4 cups 1% low-fat milk (I used skim)
1 cup (4 ounces) shredded reduced-fat cheddar cheese
2 tablespoons chopped fresh parsley (didn't use)
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


Recipe



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.

Yield: 8 servings at 1 POINT per serving