Mushroom and Broccoli Crustless Quiche

Ingredients

• 1 tbsp (15 mL) butter
• 8 oz (250 g) sliced fresh Mushrooms
• ½ cup (125 mL) chopped onion
• 1 ½ cups (375 mL) small broccoli florets
• 1 clove garlic, minced
• 1 cup (250 mL) 2% milk*
• 3 eggs
• 1 cup (250 mL) shredded old cheddar or Swiss cheese
• ¾ cup (175 mL) soft breadcrumbs
• ½ tsp (2 mL) Each salt and dried basil
• ¼ tsp (1 mL) Each pepper and nutmeg
• ¼ cup (1 mL) diced red pepper (optional)
• 1 tbsp (15 mL) Parmesan cheese

Instructions

1. In large skillet melt butter over medium heat; sauté mushrooms and onion for 3-4 minutes or until moisture has evaporated; add broccoli and garlic, sauté until broccoli is bright green, about 2 minutes.
2. Spoon mushroom mixture into lightly greased 9”(22 cm) pie plate. In mixing bowl or large measuring cup whisk milk and eggs together; stir in cheese, breadcrumbs, salt, basil, pepper, and nutmeg.
3. Pour over mushroom mixture stirring lightly to combine. Sprinkle with red pepper (if using) and Parmesan cheese. Bake in 400°F (200°C) oven for 25-30 minutes or until centre is set. Let stand 10 minutes before serving.

Notes