Ingredients
- 3 cups Chopped broccoli and cauliflower florets
- 1 tbsp Extra Virgin Olive Oil
- 1 Garlic Clove minced
- 2 tsp Chopped Fresh Thyme Leaves, diced
- 1/2 tsp Salt, divided
- 1/4 tsp Fresh Ground Pepper, divided
- 4 Eggs
- 1 1/4 cups Milk
- 1 tbsp All Purpose Flour
- 1/2 cup Shredded Gruyere or old cheese
Instructions
- In a bowl, toss together broccoli, cauliflower, oil, garlic, 1 tsp (5 mL) of the thyme and half each of the salt and pepper. Spread onto parchment paper lined baking sheet. Roast in preheated 400 F (200 C) oven for about 20 minutes or until golden brown.
- Whisk together eggs, milk, flour and remaining thyme, salt and pepper.
- Spread roasted vegetables into bottom of sprayed 9 inch (23 cm) pie plate. Pour egg mixture over top and sprinkle with cheese.
- Bake in preheated 375 F (190 C) oven for about 25 minutes or until knife inserted in centre comes out clean.
Nutrition Facts
Roasted Broccoli and Cauliflower Crustless Quiche
Calories
200
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
31
%
Carbohydrates
11
g
4
%
Fibre
3
g
13
%
Sugars
4
g
4
%
Protein
13
g
26
%
Cholesterol
135
mg
45
%
Sodium
450
mg
20
%
Vitamin A
1750
IU
35
%
Vitamin C
99
mg
120
%
Calcium
250
mg
25
%
Iron
1.4
mg
8
%
*5% or less is a little, 15% or more is a lot
