quiche

2 c. zwieback toast crumbs
1/2 tsp. nutmeg
1/3 c. honey
2 c. broccoli flowerettes, coarsely chopped
1 c. chopped red bell pepper
1 c. chopped red onion
1/2 c. skimmed milk
2 (8 oz.) cartons Alpine Lace Free 'N Lean fat free cream cheese product
with chives
2 egg whites
1/2 tsp. fresh ground black pepper

Preheat oven to 350 degrees. Spray interior of 11 flan dish with cooking spray. In large bowl, toss zwieback crumbs with nutmeg and honey until moistened. Press into bottom and sides of flan pan. Fill crust with broccoli, then red pepper, then onion. In small saucepan, bring milk just to a boil over medium heat. Add cheese products and stir until melted. In large bowl, beat egg whites with mixer at high speed until stiff peaks form. Fold in hot cheese mixture and black pepper. Gently spread over top of quiche. Bake at 350 degrees for 25 minutes or until lightly browned and puffed. Serve immediately.






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Oh I haven't had this in such a long time, my Mom use to make it for me when I was little, so thanks to your question I had to search for the recipe.
I am copying it here for you;)
Good Luck with it and let me know how it turns out.
BROCCOLI QUICHE
1 head fresh broccoli
About 1 1/2-2 c. Swiss cheese
About 1 1/2-2 c. sharp Cheddar cheese
Bacon or ham
9" frozen pie shell (deep dish)
1 sm. carton coffee cream
2 egg yolks
1 whole egg
Salt & cayenne pepper
Cook broccoli in salt water until tender. Drain well and squeeze out excess water. (Broccoli might look "mushy" in your hands, but that's ok!) Grate cheeses and cook bacon. Fill pie shell with these ingredients, alternating layers. Cheese, broccoli, bacon, cheese, broccoli, bacon, etc. Beat eggs, coffee cream, salt and pepper. Pour over chopped ingredients in pie shell. Bake at 350 degrees for 50-55 minutes or until firm and crust is brown. Serve with tossed salad or Jello and rolls. Yield: Makes 1 quiche, serving about 4-5 people.