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