I like crustless quiches, because you get all the taste and protein of the filling without the extra calories from the crust. The original recipe for this delicious crustless broccoli quiche appeared on Martha Stewart and is excellent – I simply replaced the butter for the pan with nonstick spray, the half-and-half with Greek yogurt, and seasoned with garlic instead of the nutmeg – nothing to do with health, of course – just a personal preference.
Serving size: 2 slices
Makes 4 servings
Total time: 50 minutes
Prep: 15 minutes
Bake: 35 minutes
1 (10oz) package frozen chopped broccoli
6 large eggs
1/2 cup plain nonfat Voskos Greek yogurt
1 teaspoon kosher salt
1/4 teaspoon ground pepper
1 teaspoon minced garlic
3/4 cup (3 ounces) shredded cheddar cheese
1. Preheat oven to 400 degrees F. Spray a 9-inch pie dish with nonstick spray.
2. Bring a medium pot of water to a boil. Add broccoli. Cook 1 minute, just to defrost. Drain well.
3. In a large bowl, whisk together eggs, yogurt, salt, black pepper and garlic. Stir in broccoli and cheese.
4. Transfer broccoli mixture to the prepared pie dish. Bake until golden-brown and a knife inserted in center comes out clean, 30-35 minutes.
Nutrition per serving
Total Fat 14.8 g
Saturated Fat 6.8 g
Cholesterol 301.7 mg
Sodium 540.5 mg
Total Carbohydrate 5.4 g
Dietary Fiber 2.1 g
Sugars 2.1 g
Protein 19.8 g
Weight Watchers Points Plus: 6 points