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Crustless Broccoli Quiche with Caramelized Onions & Blue Cheese

Posted May 31 2011 6:00pm

Cookbooks are my weakness, is that any surprise? Since we have been in this tiny apartment, I have desperately missed my many cookbooks, which are packed away in  boxes! Even though the Internet has a wealth of recipes, I like to physically hold a book in my hands. I have thoroughly enjoyed my newest cookbook, The Eat-Clean Diet Cookbook 2, by best selling author Tosca Reno. Today’s recipe was a spin-off of one of her recipes. I highly recommend this cookbook…more of her amazing recipes will no doubt be featured in my Sweet Basil Kitchen blog!

Our local grocery store had some beautiful organic broccoli that I picked up for this recipe. All the other ingredients I had on hand, so this went together quick without any desperate dashes to the closest supermarket!

Begin by slicing one white onion. Place in non-stick skillet with 2 T. olive oil, and 1/2 t. salt and 1/4 t. dried Herbes de Provence. Start with medium high heat, then lower the heat as you will be cooking them slowly until they are caramelized. (about 30 minutes)

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This is what is in Herbes de Provence…

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Chop 2 cups of broccoli and place in glass bowl. Microwave for 2 minutes.

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Whisk two eggs and the equivalent of 2 egg whites, with 1 c. milk, nutmeg and salt and pepper. (I used non-fat because that is the only milk I had in the fridge…would probably suggest a 2% milk)

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Layer broccoli, caramelized onions and blue cheese in a greased pie pan or quiche pan.

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Pour egg mixture over this, making sure all the broccoli pieces are covered with the liquid.

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Bake uncovered until set and starting to brown around the edges, about 25 minutes. Remove from oven and let rest at room temperature for 10 minutes.

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Slice and serve.

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If you prefer you could add or substitute sliced mushrooms, bacon, sausage, peppers or what suits your fancy. We loved this quiche and it was just as good heated up the following day!

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Crustless Broccoli Quiche with Caramelized Onions & Blue Cheese

1 large onion, thinly sliced
1 T. olive oil
1/4 t. dried Herbes de Provence
Salt & pepper to taste
2 c. broccoli florets
2 eggs
equivalent of 2 egg whites
1 c. low-fat milk
1/8 t. freshly grated nutmeg
1 T. crumbled Blue cheese

Grease ceramic quiche dish or pie pan. Preheat oven to 400 degrees.

Heat olive oil in a large skillet over med-high heat. Add onion and herbes de provence and season with salt and pepper. Stir to combine, then reduce heat to medium low. Continue to cook onions, stirring occasionally until they are light brown and caramelized. (about 25 minutes) Place broccoli florets in a glass bowl and microwave for 2 minutes on high. Whisk together egg, egg whites, milk, nutmeg, salt and pepper. Spread onions, broccoli and blue cheese on bottom of greased quiche dish. Pour egg mixture over top. Make sure all ingredients are covered by egg mixture. Bake uncovered until set and starting to brown around the edges, about 25 minutes. Remove from oven and let rest at room temperature for 10 minutes. Slice and serve.

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