Broccoli and Cheese Quiche

  • Yield 6 servings

Made with (mostly) egg whites, this quiche is lower in fat than traditional recipes.

High Cotton Food Styling & Photography

Perfect for making ahead and freezing until needed.


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



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