CRUSTLESS BROCCOLI AND ONION QUICHE
Do you love broccoli but you’re out of ideas of cooking it? well, look no more, this crustless broccoli and onion quiche is perfect. Serve this quiche for Sunday brunch, and enjoy high-quality protein from the eggs and egg … I also sauteed the onions and broccoli a bit longer than it called for.
This crust-
WHAT YOU NEED :
1 tablespoon extra-virgin olive oil, plus extra for baking dish
1/2 large onion, diced
2 cups broccoli florets, cut into 1-inch pieces
4 large eggs
1 cup low-fat (1%) milk
1/3 cup freshly grated Pecorino Romano cheese
1/2 teaspoon fine sea salt
Freshly ground black pepper
1/2 teaspoon dried oregano
1/4 cup brown rice flour
dash paprika
1/2 large onion, diced
2 cups broccoli florets, cut into 1-inch pieces
4 large eggs
1 cup low-fat (1%) milk
1/3 cup freshly grated Pecorino Romano cheese
1/2 teaspoon fine sea salt
Freshly ground black pepper
1/2 teaspoon dried oregano
1/4 cup brown rice flour
dash paprika
HOW TO MAKE IT :
- Preheat the oven to 350°F. Lightly oil a 9-inch square baking dish and set aside.
- In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add broccoli and cook about five minutes or until just tender. Transfer vegetables to prepared pan.
- In a large bowl, beat together eggs, milk, Romano cheese, salt, pepper and oregano. Whisk in rice flour. Pour egg mixture evenly over vegetables. Sprinkle with paprika and bake until set, about 35 minutes. Cool quiche 10 minutes before serving.
NUTRITIONAL INFO :
Per Serving :
200 calories (90 from fat)
10g total fat
3g saturated fat
220mg cholesterol
440mg sodium
15g carbohydrates
2 g dietary fiber
1g sugar
12g protein
200 calories (90 from fat)
10g total fat
3g saturated fat
220mg cholesterol
440mg sodium
15g carbohydrates
2 g dietary fiber
1g sugar
12g protein
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