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Categories:
onion broccoli florets red pepper eggs egg whites milk evaporated milk salt pepper nutmeg mustard Gruyere cheese green onion Parmesan cheese margarine
Viewed: 102 - Published at: 3 years agoIngredients
- 1 onion, thinly sliced
- 2 cups broccoli florets
- 1 red pepper, seeded and cut into cubes
- 4 whole eggs
- 2 egg whites (or substitute an additional whole egg)
- 3/4 cup milk
- 3/4 cup evaporated milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 teaspoon Dijon mustard
- 1/2 cup shredded gruyere cheese
- 1/4 cup green onion, chopped
- 1 tablespoon grated parmesan cheese
- 1 teaspoon margarine, melted
Method
- Preheat the oven to 400 F (200 C).
- Roast the vegetables: Spread the onion, broccoli, and red pepper evenly on a baking sheet lined with parchment paper. Roast at 400 F for 15 minutes, turning once half-way through.
- Prepare the eggs: Whisk the 2 egg whites with 4 whole eggs, skim milk, evaporated skim milk, black pepper, salt, ground nutmeg, and Dijon mustard.
- Brush a 10-inch quiche dish with melted margarine.
- Assemble: Place the roasted vegetables in the quiche dish. Add the Gruyere and green onions. Gently pour the egg mixture over top and sprinkle with Parmesan cheese.
- Bake at 375 F (190 C) for 30-35 minutes or until a knife inserted near the center comes out clean.
