This no-bake quiche makes a quick, light supper. The potato crust is much lower in fat than a traditional pastry base.

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Servings: 6

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Ingredients

  • 2 stalks Ontario Broccoli (about 3/4 lb/375 g total)
  • 3 eggs
  • 1-1/4 cups (300 mL) light ricotta cheese
  • 1/2 cup (125 mL) freshly grated Parmesan cheese
  • 2 tbsp (25 mL) all-purpose flour
  • 1/4 tsp (1 mL) crushed dried green peppercorns
  • 1/8 tsp (0.5 mL) nutmeg
  • 1/3 cup (75 mL) milk
  • 1 tbsp (15 mL) vegetable oil
  • 2 cups (500 mL) very thinly sliced parboiled potatoes (about 2 medium)
  • 1/4 cup (50 mL) shredded Cheddar cheese

Instructions

Remove broccoli heads and break or cut into small florets. Peel or scrape stems and cut into 3-inch (8 cm) long sticks. Drop into saucepan of rapidly boiling lightly salted water; cook until just tender. Drain through colander; set aside.

In bowl, whisk together eggs and ricotta until blended. Whisk in Parmesan cheese, flour, peppercorns and nutmeg. Stir in milk until smooth. Set aside. In nonstick 9 or 10 inch (23 or 25 cm) ovenproof skillet, heat oil, swirling pan to coat sides. Cover bottom and partway up sides of pan with potatoes, overlapping slices. Cook 4 minutes over medium heat or until undersides of potatoes are becoming golden.

Strew cooked broccoli over potatoes; gently pour in ricotta filling. Cover and cook for 12 to 15 minutes or until edges look firm. Sprinkle with Cheddar cheese; broil for about 3 minutes or until cheese is melted and filling looks set. Cool 10 minutes before cutting into wedges.

Nutritional information

When recipe serves 6 and uses 2% milk:

  • Protein: 14.0 grams
  • Fat: 13.0 grams
  • Carbohydrates: 18.0 grams
  • Calories: 245