Broccoli-Mixed Greens Quiche with French Herbs
1 unbaked pie crust
4 teaspoons olive oil
Several leeks, sliced thinly into half moons
A variety of seasonal veggies-- broccoli and mixed greens work well!
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1 tablespoon chopped fresh thyme leaves (sage, rosemary, and thyme all work well in this, and I like to use a lot of them)
6 large eggs (or 3 whole eggs and 3 egg whites for lower-fat version)
1 cup evaporated fat-free milk (not condensed milk)
2/3 cup grated cheese (about 1-ounce)
Preheat the oven to 400 degrees F. Bake pie crust for 9 minutes, then let cool.
To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the greens and broccoli and cook, stirring occasionally. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
In a medium bowl whisk together the eggs, egg whites and evaporated milk.
Sprinkle the cheese into the pie crust. Top with the greens-and-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.