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Sweet Potato-Broccoli Crustless Herbal Quiche rec.food.veg/Jean Reese (1992)
1 tablespoon canola oil 3 cups peeled, diced sweet potato 1 1/2 cups evaporated skim milk 1/2 teaspoon each parsley, chives, tarragon 1/2 teaspoon pepper 1/2 cup minced shallots 2 cups broccoli florettes 1 whole egg 2 egg whites 1/4 cup Parmesan cheese
In a large non-stick skillet, heat canola oil over high heat. Add shallots; stir-fry for one minute. Add sweet potatoes; stir-fry for two minutes.
Reduce heat to medium; cover tightly. Cook for three minutes. Push potatoes to sides of pan and place broccoli in center; cover tightly and continue cooking for six minutes. Remove from heat; set aside.
Whisk together the skim milk, eggs, parsley, chives, tarragon and pepper.
Pour mixture into a greased baking dish. Spoon in cooked vegetables. Sprinkle Parmesan cheese on top.
Bake in center of oven at 350F for 45-50 minutes or until a knife inserted in center comes out clean. Makes six servings
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