Crustless Broccoli and Onion Quiche

I’ve modified this recipe to streamline the cooking of the veggies and the final quiche.

Source

• http://www.wholefoodsmarket.com/recipe/crustless-broccoli-and-onion-quiche

Special Equipment

• 9" Cast Iron Skillet

Preheat Oven

Preheat the oven to 350°F.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 2 cups broccoli florets, cut into 1-inch pieces
• 4 large eggs
• 240ml (1 cup) low-fat (1%) milk
• 80ml (⅓ cup) freshly grated Pecorino Romano cheese
• ½ teaspoon fine sea salt
• Freshly ground black pepper
• ½ teaspoon dried oregano
• 60ml (¼ cup) brown rice flour –or– whole wheat flour
• dash paprika

Preparation

===Cook Onion & Broccoli

1. Lightly oil a 9-inch cast iron skillet.
2. Heat oil over medium heat.
3. Add onion and cook, stirring frequently, until softened, about three minutes.
4. Add broccoli and cook about five minutes or until just tender.

Combine Eggs

1. In a large bowl, beat together:
   • Eggs
   • Milk
   • Romano cheese
   • Salt
   • Pepper
   • Oregano
2. Whisk in rice flour.

Combine and Cook

1. Pour egg mixture evenly over vegetables.
2. Sprinkle with paprika and bake until set, about 35 minutes.
3. Cool quiche 10 minutes before serving.

Modification

• Cook a few red potatoes; dice and add to the cooked onions & broccoli.