Today: Light Cheese -- Broccoli And Jarlsberg Crustless Quiche

Recipes on this page were developed or tested by Cece Sullivan, Times home economist. The recipes are evaluated by staff members and are printed in a format suitable for clipping.

BROCCOLI AND JARLSBERG CRUSTLESS QUICHE 6 servings; approximate preparation time 25 minutes

3/4 pound broccoli

1 teaspoon olive oil

1/2 cup chopped onion

1 medium clove garlic, peeled and minced

1/2 cup low-fat ricotta cheese

3/4 cup egg substitute

1/2 cup low-fat milk

1/2 teaspoon dried dill, crushed

1/8 teaspoon cayenne pepper

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3/4 cup grated low-fat Jarlsberg cheese

Paprika

1. Cut the broccoli into flowerets; reserve the stems for another use. Bring a pan of water to the boil, add the broccoli and time 2 minutes. Drain, rinse with cold water until completely chilled and pat dry as much as possible. Chop coarsely.

2. In a nonstick skillet heat the olive oil over medium heat. Add the onion and garlic; saute until tender, about 10 minutes.

3. In a food processor or blender combine the ricotta, egg substitute, milk, dill, cayenne, salt and pepper.

4. Spray a 9-inch quiche pan with a nonstick spray. Spread the broccoli and onions in the bottom of the pan. Pour the egg custard over. Sprinkle with the cheese and paprika. Bake in a preheated 350-degree oven 30 minutes. Let sit 5 minutes before serving.

Note: The broccoli stems can be peeled and sliced thinly. Cook 3 minutes in boiling water, drain and toss in lemon butter or olive oil for a side-dish.

Data per serving Calories 110 Protein 11g Fat 5g Carbohydrates 6g Sodium 213mg Saturated fat 3g Monounsaturated fat 1g Polyunsaturated fat 0g Cholesterol 15mg