Mushroom and Broccoli Crustless Quiche

Preparation Time: 15 minutes
Cooking Time: 25-30 minutes

1 tbsp (15 mL) butter
8 oz (250 g) sliced fresh Mushrooms
1/2 cup (125 mL) chopped onion
1 1/2 cups (375 mL) small broccoli florets
1 clove garlic, minced
1 cup (250 mL) 2% milk*
3 eggs
1 cup (250 mL) shredded old cheddar or Swiss cheese
3/4 cup (175 mL) soft breadcrumbs
1/2 tsp (2 mL) Each salt and dried basil
1/4 tsp (1 mL) Each pepper and nutmeg
1/4 cup (1 mL) diced red pepper (optional)
1 tbsp (15 mL) Parmesan cheese

In large skillet melt butter over medium heat; sauté mushrooms and onion for 3-4 minutes or until moisture has evaporated; add broccoli and garlic, sauté until broccoli is bright green, about 2 minutes. Spoon mushroom mixture into lightly greased 9”(22 cm) pie plate. In mixing bowl or large measuring cup whisk milk and eggs together; stir in cheese, breadcrumbs, salt, basil, pepper, and nutmeg.

Pour over mushroom mixture stirring lightly to combine. Sprinkle with red pepper (if using) and Parmesan cheese. Bake in 400°F (200°C) oven for 25-30 minutes or until centre is set. Let stand 10 minutes before serving.

Makes 6 Servings

*Substitute evaporated milk to give a little creamier consistency

Nutritional Information: Calories: 189, Protein: 11.8 g, Fat: 12.1 g, Carbohydrates: 8.9 g, Dietary Fibre: 1.0 g

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