Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 4 people

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
Amount per Serving
Calories
200
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
135
mg
45
%
Sodium
 
450
mg
20
%
Carbohydrates
 
11
g
4
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
13
g
26
%
Vitamin A
 
1750
IU
35
%
Vitamin C
 
99
mg
120
%
Calcium
 
250
mg
25
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

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