Crustless Broccoli and Cheese Quiche

I found out, at the last minute, I was having two families over for Sunday morning brunch.  I pondered what to make and threw out the idea of omelets, pancakes, French Toast and waffles.  My thoughts generated to a potato bar or hash browns and that just did not feel right.

I did what a smart cook does who has no patience to start pulling out cookbooks.  I went to the Internet and came up with a few recipes that motivated me to get into the kitchen.  I thought broccoli quiche, potato casserole, blueberry muffins and bagels, lox and cream cheese.  that should fill us all up.

Crustless Broccoli and Cheese Quiche  adapted from  Cooking Light JULY 2003

Ingredients:

2 teaspoons olive oil

1/2 cup vertically sliced onion

3 - 5 cups broccoli florets

Cooking spray

1 1/4 cups 1% low-fat milk

1 cup (4 ounces) shredded Mozzarella

2 tablespoons chopped fresh parsley

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

6 large eggs, lightly beaten

1 tablespoon grated fresh Parmesan cheese

Method:

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. 

Add broccoli; sauté  3 minutes.

 Spread broccoli mixture into a 9-inch pie plate coated with cooking spray. 

Combine milk and next 8 ingredients (milk through eggs) in a large bowl. 

Pour milk mixture over broccoli mixture; sprinkle with Parmesan. 

Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes. 

Eat and enjoy.

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