Crustless Broccoli and Onion Quiche (GF)

by Becca
(Maple Ridge)

This recipe comes from Whole Foods

Serves 4

The addition of brown rice flour helps firm this quiche. While excellent with Romano cheese, feel free to substitute any favorite grated cheese.

Ingredients

1 tbsp extra virgin olive oil
1/2 large onion, diced
2 c broccoli florets, cut into 1-inch pieces
4 large eggs
1 c low fat milk
1/3 c freshly grated Pecorino Romano cheese
1/2 tsp sea salt or to taste
Freshly ground black pepper
1/2 teaspoon dried oregano
1/4 cup brown rice flour
Dash of paprika

Method

Preheat oven to 350°F. Spray a 9-inch square baking dish with nonstick olive oil cooking spray and set aside.

In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about 3 minutes. Add broccoli and cook about 5 minutes or til just tender. Transfer vegetables to prepared pan.

In large bowl, beat together eggs, milk, cheese, salt, pepper and oregano. Whisk in rice flour. Pour egg mixture evenly over vegetables. Sprinkle with paprika and bake until set, about 35 minutes. Cool quiche 10 minutes before serving.

Nutrition

Per serving (184g-wt.): 200 calories (90 from fat), 10g total fat, 3g saturated fat, 12g protein, 15g total carbohydrate (2g dietary fiber, 1g sugar), 220mg cholesterol, 440mg sodium

http://www.wholefoodsmarket.com/recipes/1754