Crustless Parmesan Broccoli Buttermilk Quiche and Using Up Ingredients

http://www.youtube.com/get_player

Hi everyone! I am enjoying the cooking after glow of my divine lunch with friends. You see, I found a purpose for the frozen organic brocolli that my children refuse to eat. Unfortunately, I have spoiled them with the million dollar a pound organic, fresh broccoli so they refuse to eat the reasonably priced frozen kind.

Well, it is all good because I created a delectable and guilt-free crustless quiche with the broccoli that I was able to share with friends, old and new. See how to make it AND how much they liked it in the above video (isn’t it strange that everyone I film just LOVES my cooking?-what are the odds?)

Crustless Parmesan Buttermilk Quiche:

4 eggs
1 cup lowfat buttermilk
1 cup skim milk
1 cup multigrain baking or pancake mix (can get at most supermarkets but I like Trader Joe’s brand)
2 cups steamed and then sauteed small brocolli florets(sautee in a tsp or two of olive oil and a pinch of salt)
1 cup grated Parmesan cheese
pinch of salt and a few grinds of fresh pepper
1 medium onion, chopped small and cooked in a couple tsp. olive oil until fully transluscent, about 10-15 minutes over low heat

In a large bowl,combine baking mix, buttermilk, skim milk and eggs until no more lumps in the batter.

Add the cooked broccoli, cooked onions and grated cheese and stir until combined.Add salt and pepperandstir.

Pour into pieplate and bake at 350 degrees for one hour on middle rack of oven. Let sit for at least 15-20minutesbeforeserving so it sets. Enjoy!