Take Back the Kitchen with Buttermilk Quiche

alma072V4WEB-1-thumb-300x350-1577.jpgSummer is coming and I know I am staring at that bathing suit with horror! Fortunately, this crustless quiche is not only delicious but also healthy and easy on the waistline. It is a hit with kids and an easy dish to whip up after a busy day. Enjoy!
Crustless Parmesan Buttermilk Quiche:
4 eggs
1 cup lowfat buttermilk
1 cup skim milk
1 cup multigrain baking or pancake mix (can get at most supermarkets but I like Trader Joe’s brand)
2 cups steamed and then sauteed small brocolli florets(sautee in a tsp or two of olive oil and a pinch of salt)
1 cup grated Parmesan cheese
pinch of salt and a few grinds of fresh pepper
1 medium onion, chopped small and cooked in a couple tsp. olive oil until fully transluscent, about 10-15 minutes over low heat
In a large bowl,combine baking mix, buttermilk, skim milk and eggs until no more lumps in the batter.
Add the cooked broccoli, cooked onions and grated cheese and stir until combined.Add salt and pepperandstir.
Pour into pieplate and bake at 350 degrees for one hour on middle rack of oven. Let sit for at least 15-20minutesbeforeserving so it sets. Enjoy!
For more great recipe tips from Alma Schneider, visit her at her blog, Take Back the Kitchen.