It’s actually not great. I mean, not the recipe. The recipe is great. The conspicuous lack of variety in my recent diet is what’s not great.

A behind the scenes note is that I just typed grate and not great which is poetic justice for the sheer tonnage of cheese I’ve consumed in the past week or so. But I digress.
This recipe is actually my go-to when I’m in charge of bringing a dish to a potluck because it’s so simple to throw together and, as a low carb vegetarian, I can then personally guarantee there will be at least one delicious offering I can actually eat.

The only drawback? Everyone at the potlucks I’ve brought this quiche to has loved it so much that there usually isn’t enough for me.

  • 6 ounces light mozzarella cheese, grated (see note below!)
  • 2 pounds broccoli florets (I use frozen, but fresh works too)
  • salt + pepper
  • 3 cups egg whites


  1. Preheat oven to 450°F. Line a 9x13 inch baking pan with aluminum foil or grease it well and set aside.
  2. Spray two large skillets with cooking spray (or add a bit of oil) and add one pound of broccoli florets to each of them. Cook over medium high heat, stirring occasionally, until the broccoli is tender and starting to brown. (I love using frozen broccoli here, but this will obviously take longer if you started with frozen broccoli instead of fresh.) Add salt and pepper and remove from heat.
  3. Add the broccoli to the prepared baking dish. Top with four ounces of shredded cheese. Pour the egg whites on top and then sprinkle the remaining two ounces of cheese on top. Bake in the oven at 450°F for 40-45 minutes, or until the quiche has thoroughly cooked and the top is golden. Slice into twelve pieces and devour.
In terms of the cheese, I actually love using light string cheese. The measurement is conveniently done for you, you can't beat the calorie count, and Trader Joe's makes this awesome organic light string cheese, so it's pretty healthy. And it's also delicious. However, if you don't want to use string cheese for any reason (which I totally respect), then feel free to use six ounces of your shredded cheese of choice. Vegan cheese would also work beautifully here if dairy is an issue, but obviously this recipe is egg based and therefore not vegan. I love making vegan and recipes and almost all of my recipes are vegan friendly, so this is a rare exception! But it's so wonderful that, vegan or not, I had to share.

Recipe Source:foodiefiasco.com


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