makes 4-6 servings
1 teaspoon extra virgin olive oil
1/2 large onion, diced
2 cups broccoli florets, cut into small pieces
1/4 red pepper, diced
1/4 cup shredded carrots, chopped into even smaller pieces
2 eggs
3/4 cup egg whites
1/2 cup organic half-and-half
1/2 cup organic skim milk
1/3 cup freshly grated asiago cheese
3/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1 teaspoon herbes de Provence
1/4 cup whole wheat flour
dash of paprika
1. Preheat the oven to 350 degrees. Spray a 9" square baking dish with cooking spray and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Saute the diced onion until softened and golden in color, about 5-7 minutes. Add in the red pepper, broccoli florets, and carrots and cook for a few more minutes, or until the veggies are tender.
3. Carefully transfer the cooked vegetables into the bottom of the prepared baking dish.
4. In a large bowl, whisk together the eggs, egg whites, half-and-half, milk, and cheese. Season with salt, pepper, oregano, parsley, and herbes de Provence. Whisk in the flour.
5. Pour the egg mixture over the vegetables, covering them evenly. Sprinkle with paprika.
6. Bake for 35 minutes, or until the quiche has set. Cool for 10 minutes before serving.