You are here: Home » Recipes » Broccoli and Cheese Quiche Broccoli and Cheese Quiche Recipe by American Profile Yield 6 servings Made with (mostly) egg whites, this quiche is lower in fat than traditional recipes. High Cotton Food Styling & Photography PrintEmail Perfect for making ahead and freezing until needed. Ingredients 1 teaspoon vegetable or olive oil1 cup chopped onions1 small garlic clove, minced2 tablespoons chopped basil leaves or 2 teaspoons dried basil leaves1/2 teaspoon black pepper2 cups small broccoli florets2 tablespoons water1 frozen pie shell, thawed3/4 cup grated Parmesan cheese, divided4 egg whites1 egg1/2 cup 2% reduced-fat milk1 medium tomato, cut into thin slices Instructions Preheat oven to 350F. Heat a medium nonstick skillet over medium heat; add oil. 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. 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. 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. 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.