6 ounces light mozzarella cheese, grated (see note below!)
2 pounds broccoli florets (I use frozen, but fresh works too)
salt + pepper
3 cups egg whites
Preheat oven to 450°F. Line a 9×13 inch baking pan with aluminum foil or grease it well and set aside.
Spray two large skillets with cooking spray (or add a bit of oil) and add one pound of broccoli florets to each of them. Cook over medium high heat, stirring occasionally, until the broccoli is tender and starting to brown. (I love using frozen broccoli here, but this will obviously take longer if you started with frozen broccoli instead of fresh.) Add salt and pepper and remove from heat.
Add the broccoli to the prepared baking dish. Top with four ounces of shredded cheese. Pour the egg whites on top and then sprinkle the remaining two ounces of cheese on top. Bake in the oven at 450°F for 40-45 minutes, or until the quiche has thoroughly cooked and the top is golden. Slice into twelve pieces and devour.
In terms of the cheese, I actually love using light string cheese.
The measurement is conveniently done for you, you can’t beat the calorie count, and Trader Joe’s makes this awesome organic light string cheese, so it’s pretty healthy. And it’s also delicious.
However, if you don’t want to use string cheese for any reason (which I totally respect), then feel free to use six ounces of your shredded cheese of choice.
Vegan cheese would also work beautifully here if dairy is an issue, but obviously this recipe is egg based and therefore not vegan.
I love making vegan and recipes and almost all of my recipes are vegan friendly, so this is a rare exception! But it’s so wonderful that, vegan or not, I had to share.