Recipe Review: Crustless Broccoli and Cheese Quiche

I’ve mentioned several times that I’m not a fan of eggs.  There’s something about the texture that just makes me gag, regardless of the way that they’re cooked.  The only exception to this seems to be quiche and I think that’s because the vegetables in the quiche break up the texture of the eggs.  While I was preparing for my Foods You Should Eat Everyday Challenge I tried several quiche recipes beforehand so that I could make one during the challenge. 

Crustless Broccoli and Cheese Quiche

Crustless Broccoli and Cheese Quiche

Serves: 6

INGREDIENTS

  • 2 teaspoons olive oil
  • 1/2 cup vertically sliced onion
  • 1 garlic clove, minced
  • 5 cups broccoli florets
  • Cooking spray
  • 1-1/4 cups 1% low-fat milk
  • 1 cup (4 ounces) shredded reduced-fat Swiss cheese
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 4 large egg whites, lightly beaten
  • 2 large eggs, lightly beaten
  • 1 tablespoon grated fresh Parmesan cheese

DIRECTIONS

  1. Preheat oven to 350°.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add onion and garlic; sauté 1 1/2 minutes.
  4. Add broccoli; sauté 1 minute.
  5. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray.
  6. Combine milk and next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan.
  7. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.

THOUGHTS

  • Sadly, this recipe wasn’t a success in my book.  I didn’t really like it at all and ended up not eating a large portion of it.  However, I still think that other people who like broccoli quiche should give it a try.  I’m fairly certain that the reason it didn’t work for me was the egg whites.  Other people who aren’t texture-sensitive to eggs would probably enjoy this recipe.
  • In the directions #5 and #6 where it says to pour the milk mixture on top of the broccoli, I totally disagree with this.  I think that you should mix them all together in a bowl and then pour it into your pie plate.  If you just pour the milk mixture on top then all of the cheese settles on top of the broccoli and creates a crust.  I prefer my cheese to be more incorporated. 

You can view all of the recipes I’ve posted by clicking here.

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