CRUSTLESS BROCCOLI QUICHE
Servings: 6
Prep time: 0:15:00
Bake/Cook time: 1:00:00
Calories: 173
Fat: 12 grams
Protein: 12 grams
Carbohydrates: 4 grams
Fiber: 1 grams
Net Carbs: 3 grams
1 teaspoon olive oil, plus more for pie plate
1/2 small onion, finely chopped
4 large eggs
1 cup reduced-carb, whole-milk dairy beverage
1 cup grated sharp or extra-sharp cheddar cheese, divided
1/2 cup water
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chopped dried rosemary
1 medium bunch broccoli, cut into florets, stems peeled and
cut 1/3-inch thick
1. Heat oven to 375F. Brush a 9- or 10-inch pie plate with
olive oil.
2. Heat oil in a small skillet over medium-high heat. Add
onion and cook until softened, about 3 minutes. Transfer
to a medium bowl; let cool.
3. Add eggs to onion and lightly beat. Whisk in dairy
beverage, 1/2 cup of the cheese, water, thyme,
oregano, salt, pepper and rosemary to blend.
4. Cover bottom of pie plate with broccoli. Pour cream
mixture into pie plate. Sprinkle with remaining 1/2 cup
cheese. Bake until a knife inserted in middle comes out clean and Quiche is golden brown, 50-60 minutes.
If you routinely discard the broccoli stems, youre missing out on
some potent nutritional benefitsbroccoli stems are rich in vitamin
C, folate and fiber. Because the skin can be fairly tough, peel it
off with a vegetable peeler or very sharp knife—take care
to remove just a thin layer—then cut the tender stems into
slices or chunks.
Atkins - Crustless Broccoli Quiche
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet 
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