Crustless Broccoli Cheddar Quiche

6 eggs

1 1/2 cup Greek yogurt

1 cup + 2 tablespoons cheddar cheese

1 large yellow onion, diced

4 tablespoons oil

2 1/2 cups broccoli florets

1/4 teaspoon nutmeg

1/4 teaspoon black pepper

3 small tomatoes, sliced thin (optional)

 

 

 

Preheat the oven to 350° F. In a large bowl or in a stand mixer, add the eggs, yogurt, nutmeg, and pepper, beat for 2 minutes, you can also do this by hand, but I find when using the mixer the quiches come out lighter. Add in the cheese (sans the 2 tablespoons) and beat until incorporated. In a pan over medium heat add half of the oil and saute the onion until translucent, place in a bowl and set aside. Next saute the broccoli in the remaining oil until it turns bright green, about 3-4 minutes. Add it to the bowl of onions. Spray a large casserole dish with nonstick spray, pour the onion broccoli mixture into the pan, distributing evenly. Pour the egg mixture on top. Top the egg mixture with the tomato slices then sprinkle over the remaining cheese. Bake for 45 minutes, allow to cool for 25 minutes before serving. 

Serves 6