These little things are SO yummy. I love to have them in my fridge as a snack. I have also been making them on Sunday mornings to make a tasty breakfast. Everyone in the household looks forward to these.
Crustless Broccoli and Cheese Mini Quiches
Olive oil cooking spray
1 tsp olive oil
1 1/2 cups broccoli, chopped
2/3 cup low-fat cheddar cheese, shredded, divided
1 cup low-fat Greek-style yogurt
2 Tbsp low-fat milk
1 whole egg
1 tsp dried oregano
1/4 tsp sea salt
fresh ground black pepper, to taste
One- Preheat oven to 350 degrees. Spray 10 cups of a muffin tray lightly with cooking spray.
Two- Heat oil in a medium skillet. Add broccoli and saute for 5 minutes. Distribute broccoli evenly among prepared muffin cups; then distribute 1/2 of the cheese evenly on top.
Three- In a medium bowl, whisk together yogurt, milk, egg and seasonings, then distribute evenly over top of broccoli and cheese. Top with remaining cheese and bake 20 to 25 minutes or until quiches are set and lightly browned around the edges. Cool 5 minutes and serve or cool and refrigerate until ready to enjoy.
These low-fat quiches come with an impressive amount of protein for a meat-free snack. Use them as snacks throughout the day to keep cravings at bay, or pair a couple of quiches with some fresh fruit and slice of multi grain bread or a bowl of oatmeal for a balanced start to your day.
Found these in Clean Eating magazine March/April 2009 pg 59
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