BROCCOLI CAULIFLOWER QUICHE

Crustless quiche isn't something new. My old stand-by, crustless spinach quiche, has been a favorite meatless meal for many years. A recent issue of Weight Watchers Magazine had this very similar recipe. I made a few changes and we enjoyed this recently with a bowl of delicious baked potato soup.

6 Servings, 3 WW points per serving

2 c fresh broccoli florets

2 c fresh cauliflower florets

1 tsp olive oil

1 onion, finely chopped

5 slices center cut bacon, diced

2 garlic cloves, minced

2 large eggs

2 large egg whites

1 1/2 c lowfat milk

2 tsp spicy brown mustard

1/2 tsp salt

pepper to taste

2/3 cup shredded part skim mozzarella

1 tbs grated Parmesan

Preheat the oven to 350 degrees and spray a 9 1/2 inch pie plate with nonstick spray.

Bring a large pot of water to a boil, add the broccoli and cauliflower, cover, and return to the boil. Uncover and cook about 5 minutes. Drain well.

Meanwhile, heat the oil in a large nonstick skillet and add the onion, garlic, and bacon. Cook over low until the onions carmelize. When the broccoli and cauliflower are cooked and drained, add them to the mixture to blend the flavors. Cool slightly.

Transfer the vegetable mixture to the pie plate.

Whisk the eggs, egg whites, milk, mustard, salt, and pepper in a bowl then pour over the vegetable mixture. Sprinkle with the mozzarella and Parmesan.

Bake until the quiche is set and the tip of a small knife inserted into the center comes out clean--40-45 minutes. Let cool slightly then cut into 6 wedges.

This quiche can be made a day or two ahead, cooled completed, then cut and stored in an airtight container. To serve, wrap a wedge in waxed paper and microwave on high until heated through, 1 - 2 minutes.

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TASTE NOTES

I love cruciferous vegetables so was happy for another way to enjoy them. The quiche had a wonderful flavor, but didn't have the dense texture usually associated with custard-based foods. I think the small amount of cheese combined with the large pieces of broccoli and cauliflower affected the texture. The bacon was a definite plus, but I confess to preferring my old spinach quiche. Next time I might try pureeing half the broccoli and cauliflower to see if that "hardens" the custard.