Prep time: 10 min Cooking time: 30 min
1 1/2 tsp Extra Virgin Olive Oil
2 cups Broccoli (finely chopped)
1/2 cup Cheddar Cheese, Reduced Fat (shredded)
1/2 cup Unsweetened Almond Milk
1/2 tsp Garlic Powder
1/4 tsp Salt
1/8 tsp Black Pepper
Preheat the oven to 350ºF (176ºC) and grease a pie pan with the oil.
Arrange the broccoli and cheese in a single layer in the prepared pie pan.
Whisk the eggs, milk, salt, pepper, and garlic powder in a mixing bowl. Pour the egg mixture over the broccoli and cheese. Bake for 30 to 35 minutes or until the egg has set and is firm to the touch.
Slice the quiche into wedges and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is equal to one slice. A standard 9-inch glass pie pan makes six servings.
Dairy-Free: Omit the cheese or use a dairy-free cheese instead.
More Flavor: Add finely chopped onions and red pepper flakes.
No Almond Milk: Use dairy, coconut, or cashew milk instead. For an extra creamy quiche, use half and half cream instead.