Broccoli and Cheese Quiche

High Cotton Food Styling & Photography
  • Yield: 6 servings

Perfect for making ahead and freezing until needed.


1teaspoon vegetable or olive oil
1cup chopped onions
1small garlic clove, minced
2tablespoons chopped basil leaves or 2 teaspoons dried basil leaves
1/2teaspoon black pepper
2cups small broccoli florets
2tablespoons water
1 frozen pie shell, thawed
3/4cup grated Parmesan cheese, divided
4 egg whites
1 egg
1/2cup 2% reduced-fat milk
1medium tomato, cut into thin slices


  1. Preheat oven to 350F.
  2. Heat a medium nonstick skillet over medium heat; add oil.
  3. Add onions and cook until translucent, about 4 minutes, stirring frequently. Add garlic, basil and black pepper; cook 1 minute, stirring constantly. Remove from heat and set aside to cool slightly.
  4. Combine broccoli and water in a microwave-safe bowl. Cover bowl and microwave on high 21/2 minutes, or until crisp-tender. Drain well and transfer broccoli to pie shell. Sprinkle 1/2 cup Parmesan evenly over broccoli.
  5. Combine eggs whites, whole egg and milk; whisk until well blended. Stir in onion mixture. Pour over broccoli. Arrange tomato slices in a single layer on top. Sprinkle with remaining 1/4 cup cheese.
  6. Bake 40 minutes, or until the crust is golden and a knife inserted in the center comes out clean.

—Recipe by Mary J. Lewis, Eatonton, Ga.

Nutritional Info *per serving

  • Calories 210
  • Fat 12g
  • Sodium 360mg
  • Carbohydrate 17g
  • Fiber 2g
  • Protein 10g