Broccoli and Leek Quiche (crustless)

For those of us who want to watch our carbohydrate intake, this is the perfect way to enjoy a delicious quiche without the guilt. This is a light dish that can be eaten for lunch or dinner and it is so delicious that you don´t even notice that it is low carb!

There are so many options on what vegetables to use for your filling, plus it is great for leftovers!

Ingredients:

1 1/2 cups of milk

3 eggs

2 cups of broccoli (cut into small florets)

1 carrot (shredded)

1 leek (thinly sliced)

1/2 cup of Gruyere cheese (shredded) or Parmesan cheese

Olive oil

Salt

Fresh black pepper

Preparation:

Preheat the oven at 176ºC / 350ºF

In a large skillet heat olive oil, add the leek and cook for about 2 minutes, then add the carrot and broccoli and cook for another 3 minutes. Season with salt and pepper.

In a medium blow whisk together the eggs and milk, add a pinch of salt per egg and pepper.

Coat a pie dish with olive oil or non-stick spray. Add all the vegetables from the skillet and pour the egg mixture over the vegetables. Top with the shredded cheese.

Place the dish in the oven and bake for 45-50 minutes or until the top is golden brown.

Serve with a fresh salad.