Crustless broccoli and sausage quiche
Shredded reduced fat Italian cheese blend
2 cup(s), small florets
Uncooked red onion(s)
2 tbsp(s), minced, minced
Cooked chicken sausage(s)
3 oz, Italian variety, chopped
2 egg white(s), large
Grated Pecorino cheese
- Place oven rack in lowest position of oven. Preheat oven to 350°F. Coat a 9-inch glass round pie dish with cooking spray.
- In a large pot of boiling, salted water, cook broccoli until bright green and crisp-tender, 1-2 minutes; drain and rinse well with cold water. Dry broccoli thoroughly with paper towels; toss broccoli in prepared dish along with cheese, onion and sausage.
- In a mixing bowl, whisk together remaining ingredients (except pecorino) until frothy; pour into pie dish (you may want to set dish on a rimmed baking sheet for ease of transport, but everything should fit with no problem). Bake until top is puffed and browned, 50-60 minutes; remove from oven. The quiche will sink as it cools - don't worry, this is normal. Sprinkle with pecorino; cool 20-30 minutes before slicing into 6 pieces.
- Serving size: 1 piece