Broccoli Basil Quiche

SERVES 8 • PREP TIME: 10 MINUTES / COOK TIME: 55 MINUTES

Quiche is a classic breakfast comfort food. In this reworked, healthier version, we’ve lowered the fat from the amount in a traditional quiche made with—and achieved this without in the least compromising flavor. Make this up to two days in advance and reheat before serving. Serve the quiche with a side of fresh berries for a meal that will power you through your morning.

1 store-bought frozen piecrust

2 cups finely chopped broccoli

1 tomato, chopped

2 scallions, chopped

3 eggs, beaten

2 tablespoons chopped basil

1 cup Homemade Rice Milk or unsweetened store-bought rice milk

½ cup crumbled feta cheese

1 garlic clove, minced

1 tablespoon all-purpose flour

Freshly ground black pepper

1 Preheat the oven to 425°F.

2 Line a pie pan with the piecrust, and use a fork to pierce the crust in several places. Bake the crust for 10 minutes. Remove from the oven and reduce the temperature to 325°F.

3 In a medium bowl, mix the broccoli, tomato, scallions, eggs, basil, rice milk, feta, garlic, and flour. Season with pepper.

4 Pour the broccoli-and-egg mixture into the prepared pie pan. Bake for 35 to 45 minutes, until a knife inserted in the center comes out clean. Let cool for 10 to 15 minutes before serving.

Lower sodium tip: To reduce the sodium even further, omit the crust. Instead, spray the pan with nonstick cooking spray and bake as directed. This will cut the sodium in the dish to 157mg.

Per Serving Calories: 160; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 87mg; Carbohydrates: 13g; Fiber: 1g; Protein: 6g; Phosphorus: 101mg; Potassium: 173mg; Sodium: 259mg