Organic (non-dairy) Crustless Broccoli and Onion Quiche
- Number of Servings: 4
Ingredients
1 tablespoon extra virgin olive oil 1/2 large onion, diced 2 cups broccoli florets, cut into 1-inch pieces 1 cup eggbeaters1 cup soy milk 8 Tbsp. freshly grated Pecorino Romano cheese 1/2 teaspoon sea salt or to taste Freshly ground black pepper 1 teaspoon dried oregano 1/4 cup brown rice flour Dash of paprika
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 three minutes. Add broccoli and cook about five minutes or until just tender. Transfer vegetables to prepared pan.
In a large bowl, beat together eggs, milk, Romano 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
Number of Servings: 4
Recipe submitted by SparkPeople user CRIGGERL.
In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add broccoli and cook about five minutes or until just tender. Transfer vegetables to prepared pan.
In a large bowl, beat together eggs, milk, Romano 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
Number of Servings: 4
Recipe submitted by SparkPeople user CRIGGERL.
Nutritional Info Amount Per Serving
- Calories: 152.1
- Total Fat: 5.4 g
- Cholesterol: 10.0 mg
- Sodium: 437.7 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.0 g
- Protein: 14.1 g
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