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

Source

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
  • 1 cup low-fat (1%) milk
  • 1/3 cup freshly grated Pecorino Romano cheese
  • ½ teaspoon fine sea salt
  • Freshly ground black pepper
  • ½ teaspoon dried oregano
  • ¼ cup brown rice flour –or– whole wheat flour
  • dash paprika

Preparation

===Cook Onion & Broccoli

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

Combine Eggs

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

Combine and Cook

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

Modification

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