CRUSTLESS BROCCOLI QUICHE

1 tbsp. olive oil
1 onion (yellow or white), thinly sliced
2 cloves garlic, minced
1 lb. broccoli, cut into florets
12 eggs (or 6 eggs and Eggbeaters to equal 6 more)
2 cups low-fat milk
2 cups Swiss cheese, shredded
2 tbsp. fresh parsley, finely chopped
1 tbsp. brown mustard
1 tsp. salt
Freshly ground pepper
3 to 4 tbsp. grated Parmesan

Preheat the over to 350 degrees F.

Heat the oil in a skillet on medium-high and add the garlic. When it starts to sizzle, add the onion and cook until it begins to soften, 8 to 10 minutes.

Add the broccoli and cook until it is bright green and is crisp tender, another 5 minutes, then place the mixture in a 9x13 pan that has been lightly oiled.

Meanwhile, place the egg (and egg substitute if using) in a bowl and whisk until well blended. Add the milk and whisk again until combined. Add the Swiss cheese, parsley, brown mustard, salt and pepper and stir to combine. Pour over the broccoli mixture and top with the Parmesan cheese.

Bake for 40-45 minutes, until the quiche is puffed and begins to turn a light, golden brown. Let sit for 5 minutes, then cut into squares and serve.

Serves 10-12, depending on how big you cut the squares.

From: Unknown food magazine
Adapted from source: Big Yellow Bowl

Hi Janice,

I know this is probably not the recipe you're looking for, but I thought I'd post it just in case the right one doesn't turn up.

Happy Baking!

Betsy