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Crustless Broccoli Quiche


Crustless Broccoli Quiche

Crustless Broccoli Quiche

Photo of Crustless Broccoli Quiche © Diana Rattray
This is a delicious quiche made lighter with part egg whites. You can make it even lighter if you use a lower fat cheese. It makes a tasty lunch with a tossed salad, or serve it with a cup of soup for a fabulous evening meal.

Prep Time: 8 minutes

Cook Time: 30 minutes

Total Time: 38 minutes

Yield: Serves 4 to 6


  • 1 tablespoon canola or extra virgin olive oil
  • 1/2 cup chopped onion
  • 2 cups broccoli florets (no larger than 1 inch)
  • 1/4 cup chopped red bell pepper
  • 4 large eggs
  • 2 large egg whites
  • 1 cup milk, low fat
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried leaf oregano
  • 1/2 teaspoon salt
  • 1 cup shredded Cheddar cheese or a Cheddar blend
  • paprika, optional


Heat oven to 350°. Spray a 9-inch square baking pan with nonstick cooking spray or baking spray.

In a saute pan over medium-low heat, saute the onion in the oil until tender. Add the broccoli florets and bell pepper and saute, stirring, for about 3 minutes, until broccoli is bright green and just begins to become tender.

Using a blender or a whisk, blend the eggs, egg whites, milk, flour, pepper, garlic powder, oregano, and salt until smooth.

Arrange the broccoli and onion mixture evenly over the bottom of the prepared pan. Top with the shredded cheese. Pour the egg mixture over all. Sprinkle lightly with paprika, if using.

Bake for 30 to 40 minutes, until set. Cool for 5 to 10 minutes on a rack. Cut into squares to serve.

Serves 4 to 6 depending on the meal and accompaniments.

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