Sometimes it’s the simple things that really make the greatest impact and give me the most joy. Tonight that simple thing is Quiche. Rich, creamy, healthy and full of color, we are celebrating French independence from the monarchy with a Broccoli and Cheddar Quiche (inspiration taken from Cooking Light).
* 2 teaspoons olive oil
* 1/2 cup vertically sliced onion
* 1 garlic clove, minced
* 6 cups broccoli florets
* Cooking spray
* 1 1/4 cups fat-free milk
* 1 1/2 cups (6 ounces) shredded sharp cheddar cheese
* 2 tablespoons chopped fresh parsley
* 2 teaspoons Dijon mustard
* salt and pepper
* 1/8 teaspoon ground nutmeg
* 4 large egg whites, lightly beaten
* 2 large eggs, lightly beaten
* Grated fresh Parmesan cheese
Preheat oven to 350°.
Sauté the onion and garlic; 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 (I love the way the broccoli sort of floats in the creamy eggs). 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.
I prefer to serve this with a baby green salad with vinaigrette and a glass of white wine and make it bistro-ish or you can make it more like breakfast with toast and juice.