"Quiche" sounds to me like a code word or an insult. But in French it actually refers to a baked dish designed after a custard with a pastry crust.This recipe, in keeping with the "clean" theme running through the blog, lacks a crust, though, and so is officially a semi-quiche; crustless, but serious about eggs-n-cheez.
It's pretty good, better hot than cold, and would be interesting, I think, to try with different types of cheeses. Here's what I used
- 1 cup Greek yogurt plain (low-fat)
- 1 egg
- 1 tsp oregano dried
- 2 tbsp low-fat milk
- 1 1/2 cup cheddar cheese (low fat, shredded)
- 1 1/2 cup broccoli chopped
- olive oil cooking spray
- 1 tsp olive oil
- Heat oven to 350 F
- Heat 1 tsp olive oil on a skillet. Add broccoli and saute for 5 minutes. Distribute broccoli evenly among muffin cups, then put 1/2 the cheese on top.
- In a bowl, whisk together milk, yogurt, egg, oregano. Distribute evenly over the broccoli and cheese in each muffin cup.
- Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until edges of each quiche are browned.
