Crustless Quiche with Broccoli and Cauliflower
The combination of the fresh, crisp vegetables against the backdrop of a creamy, rich egg mixture makes Crustless Quiche with Broccoli and Cauliflower a treat for the senses.
Ingredients
- 3 cups raw broccoli florets
- 3 cups raw cauliflower florets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 8 eggs
- ⅔ cup greek yogurt
- ¼ cup parmesan cheese shredded
- 1 tablespoon grainy mustard
- ½ cup mozzarella cheese
Instructions
- Preheat the oven to 190C/375F.
- In a large pot of salted boiling water blanch the broccoli and cauliflower florets for 3-4 minutes. Drain under the cold water right after and let dry completely.½ teaspoon salt
- In a large bowl whisk together eggs with salt, pepper, garlic, onion, yogurt and mustard. Add in both types of cheese.½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, 8 eggs, ⅔ cup greek yogurt, ¼ cup parmesan cheese, 1 tablespoon grainy mustard, ½ cup mozzarella cheese
- Transfer broccoli and cauliflower florets into an oiled baking pan and pour the egg mixture on top. Bake for 45 minutes. Let cool down completely before slicing.
Nutrition
Calories: 173kcalCarbohydrates: 8gProtein: 16gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 230mgSodium: 468mgPotassium: 426mgFiber: 2gSugar: 3gVitamin A: 699IUVitamin C: 65mgCalcium: 189mgIron: 2mg
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