Egg-White Broccoli Quiche (Crustless)

This simple and quick quiche is incredibly flavorful…you’ll be surprised it’s low calorie! To keep it light, I use skim milk and egg whites while taking advantage of roasted veggie flavor. To save on prep time, I also use egg whites from a carton. I like my quiches thinner, but if you like it thick, just add 2 more egg whites and another ¼ cup of milk! This recipe makes a perfect breakfast…or add a side salad and you have a light and healthy brunch, lunch, or dinner! If you have any leftovers, you can even pop a slice in the microwave for an on-the-go breakfast!

3 cups roasted broccoli (chopped)

½ onion (diced…around ½ cup)

½ cup parmesan cheese (grated)

1 cup egg whites (around 5-6 egg whites)

¼ cup skim milk

¼ teaspoon garlic powder

1 teaspoon shredded parmesan cheese for the top (optional)

Salt and pepper to taste

Roast the broccoli and diced onion in a preheated 425 degree Fahrenheit oven. Remove from oven and allow to cool.

Mix the parmesan cheese, egg whites, milk, and garlic powder with a pinch of pepper. Whisk everything together.

Butter a pie pan (this will prevent the quiche from sticking to the pan).

Scatter the roasted veggies in the buttered pie pan.

Pour the wet ingredients over the veggies. Lightly shake/shimmy the pan so it evens out.

Put into a preheated oven for 30 minutes at 350 degrees Fahrenheit (or until the center is set).

Optional – after the center of the quiche has set, sprinkle the quiche with the shredded parmesan cheese. Put under the broiler for two minutes, or until the cheese melts and it golden brown.

Cut into slices and enjoy!