Broccoli Cheddar Quiche (Crustless)
Breakfast, lunch or dinner – this Crustless Broccoli Quiche is so packed with flavor that it's hard to believe it's light and healthy.
Servings: 6 Servings
- 1 cup small broccoli florets
- 4 large eggs
- 4 large egg whites
- 1/4 cup water
- 1 cup low-fat cottage cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/2 cup grated Cheddar cheese
Preheat the oven to 375 degrees F. Light coat a 9-inch pie dish with cooking spray.
Bring a medium pot of salted water to a boil over high heat. Add the broccoli florets and cook for 1 minute. Drain in a colander and rinse with very cold water or immediately plunge into a bowl of ice water. Arrange the broccoli in the bottom of the pie dish.
In a large bowl, combine the eggs, egg whites, water, cottage cheese, thyme, salt and pepper. Whisk vigorously to break up the cottage cheese.
Pour the egg mixture over the broccoli in the pie dish. Top with the Cheddar cheese.
Bake until the egg is just set and a small, sharp knife inserted in the center comes out clean, 30 to 40 minutes.
Let the quiche rest for 5 minutes, then cut into 6 wedges. Serve.
Weight Watchers Points: 2 (Blue - Freestyle SP) / 4 (Green) / 2 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Serving: 1wedge | Calories: 131.3kcal | Carbohydrates: 2.7g | Protein: 14.1g | Fat: 7.3g | Saturated Fat: 3.6g | Cholesterol: 137.3mg | Sodium: 359.8mg | Fiber: 0.4g | Sugar: 1.9g