Makes 12 mini quiches
4 large eggs
4 large egg whites
½ cup skim or low fat milk
½ cup shredded part skim mozzarella cheese
½ cup shredded cheddar cheese, set aside 2 to 3 tablespoons of cheddar cheese for sprinkling on top of quiches (I used sharp white cheddar cheese because that’s what I had in the fridge. Of course, if you use regular cheddar, your quiches would not be as “pale” as mine turned out.)
2 cups fresh broccoli florets (I bet you could substitute other veggies like spinach or kale too.)
Freshly ground pepper and Kosher salt, to taste
Preheat oven to 350 degrees. Place the broccoli in boiling water and cover. Cook just until tender and still bright green. Plunge in ice water to stop the cooking. Drain off the water. Chop up the broccoli into small pieces and set aside. Meanwhile, in a large bowl combine eggs and whites and lightly whisk together. Add milk and continue to whisk together. Stir in broccoli and cheese and finish off with salt and pepper to taste. Grease muffin tin with cooking spray. Divide egg mixture evenly among cups. Sprinkle with the remaining cheddar cheese. Bake for 25 to 30 minutes or until beginning to brown. This should yield 12 mini quiches. You can easily freeze them and pack them in future lunches.
Note: You can also make 6 standard muffin sized quiches, but you’ll need to increase the baking time to 35 to 40 minutes.