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: 4-6

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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) each black pepper and nutmeg
  • 1/3 cup (75 mL) milk
  • 1 tbsp (15 mL) vegetable oil
  • 2 cups (500 mL) very thinly sliced parboiled Ontario Potatoes (about 2 medium)
  • 1-1/2 cups (375 mL) Ontario Mushrooms, thinly sliced
  • 1/2 cup (125 mL) shredded Cheddar cheese

Instructions

Remove broccoli heads and break or cut into small florets. Save stems for another used. In saucepan of rapidly boiling lightly salted water, cook florets until just tender, about 2 minutes. Drain thoroughly; set aside.

In bowl, whisk together eggs and ricotta until blended. Whisk in Parmesan cheese, flour, pepper and nutmeg. Stir in milk until smooth. Set aside.

Cover wooden handle of nonstick 10-inch (25 cm) oven-proof skillet with foil. Add oil and heat, swirling pan to coat sides. Cover bottom and partly up sides of pan with potatoes, overlapping slices. Cook 4 minutes over medium heat or until undersides of potatoes are becoming golden.

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

Nutritional information

1 Serving (when recipe serves 6):

  • Protein: 17.5 grams
  • Fat: 15.0 grams
  • Carbohydrates: 15.5 grams
  • Calories: 267