Broccoli and Cheese Quiche (no crust)
Created on 05/06/2008

2 tablespoons olive oil

1/2 cup thinly sliced onion

2 cloves garlic chopped fine

5 cups broccoli florets (make sure they are small because it sautes and cooks better in the pan)

1-1/4 cups of 1% milk

1 cup shredded reduced-fat Swiss cheese

2 teaspoons Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 tsp freshly ground nutmeg (or dried)

1 Tablespoons grated fresh Parmesan cheese

Preheat oven to 350 degrees. Wipe 9-inch pie pan with olive oil.

Heat oil in large saute pan over medium high heat, add onion garlic and cook for 1-1/2 minutes stirring often. Add broccoli, and cook stirring often for 1 minute or so. Put in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture in pie pan; and sprinkle with Parmesan cheese.

Bake for 40 minutes or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Calories: 160 cal, 9 G fat, 2 g fiber, borderline 3 points / 4 points