My new favorite thing is making a quiche once a week. (I know, I'm wild and crazy, aren't I?) The thing about quiches is that once you know the general ingredients, it's pretty hard to mess up. (It's very similar to chili in that way.) This means that you can basically make quiche once a week, and never have the same quiche twice. And because quiche is so versatile, it's a great way to use up any leftover veggies or cheese in your refrigerator. In addition to broccoli, this week's version included an onion half, red pepper quarter, and a handful of shredded carrots that were all languishing in my fridge. This quiche is technically crustless, though the addition of whole wheat flour gives it a little body and adds a tiny bit of crust to the bottom. Pair your quiche with a green salad and a slice of freshly-baked bread, and you've got a healthy dinner that comes together in less than an hour.
Broccoli, Onion, Red Pepper, and Carrot Crustless Quiche (printer-friendly version)
makes 4-6 servings
1 teaspoon extra virgin olive oil
1/2 large onion, diced
2 cups broccoli florets, cut into small pieces
1/4 red pepper, diced
1/4 cup shredded carrots, chopped into even smaller pieces
2 eggs
3/4 cup egg whites
1/2 cup organic half-and-half
1/2 cup organic skim milk
1/3 cup freshly grated asiago cheese
3/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1 teaspoon herbes de Provence
1/4 cup whole wheat flour
dash of paprika
1. Preheat the oven to 350 degrees. Spray a 9" square baking dish with cooking spray and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Saute the diced onion until softened and golden in color, about 5-7 minutes. Add in the red pepper, broccoli florets, and carrots and cook for a few more minutes, or until the veggies are tender.
3. Carefully transfer the cooked vegetables into the bottom of the prepared baking dish.
4. In a large bowl, whisk together the eggs, egg whites, half-and-half, milk, and cheese. Season with salt, pepper, oregano, parsley, and herbes de Provence. Whisk in the flour.
5. Pour the egg mixture over the vegetables, covering them evenly. Sprinkle with paprika.
6. Bake for 35 minutes, or until the quiche has set. Cool for 10 minutes before serving.
(adapted from this Whole Foods recipe)
makes 4-6 servings
1 teaspoon extra virgin olive oil
1/2 large onion, diced
2 cups broccoli florets, cut into small pieces
1/4 red pepper, diced
1/4 cup shredded carrots, chopped into even smaller pieces
2 eggs
3/4 cup egg whites
1/2 cup organic half-and-half
1/2 cup organic skim milk
1/3 cup freshly grated asiago cheese
3/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1 teaspoon herbes de Provence
1/4 cup whole wheat flour
dash of paprika
1. Preheat the oven to 350 degrees. Spray a 9" square baking dish with cooking spray and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Saute the diced onion until softened and golden in color, about 5-7 minutes. Add in the red pepper, broccoli florets, and carrots and cook for a few more minutes, or until the veggies are tender.
3. Carefully transfer the cooked vegetables into the bottom of the prepared baking dish.
4. In a large bowl, whisk together the eggs, egg whites, half-and-half, milk, and cheese. Season with salt, pepper, oregano, parsley, and herbes de Provence. Whisk in the flour.
5. Pour the egg mixture over the vegetables, covering them evenly. Sprinkle with paprika.
6. Bake for 35 minutes, or until the quiche has set. Cool for 10 minutes before serving.
(adapted from this Whole Foods recipe)
