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8 SERVINGS OVO-LACTO
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Here's a way to make a great-tasting quiche with fewer Large eggs.
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The filling is bound with a quick-cooked version of polenta, that firms things up nicely and adds much in the way of flavor and texture.
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Broccoli and onions make a delicious filling, but any steamed vegetable works equally well.
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Preheat oven to 375F.
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Prepare, bake and cold pie shell as directed.
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Keep oven on.
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Meanwhile, in large saucepan fitted with steamer basket, bring 2 inches water to a boil.
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Add in broccoli; cover and cook till just tender, about 4 min.
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Set aside to cold.
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In medium skillet, heat oil over medium heat.
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Add in onion and cook, stirring often, till softened, about 5 min.
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Remove from heat; set aside.
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In small saucepan, whisk together lowfat milk and cornmeal.
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Bring to a very slow boil over medium heat, whisking often.
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When mix starts to thicken, reduce heat to very low and cook, whisking constantly, till medium-thick, about 5 min.
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Remove from heat and whisk in cheese, half at a time.
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Cold briefly, then whisk in egg, egg white, mustard, basil and salt.
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Add in sauteed onion and mix well.
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Arrange broccoli in cooled pie shell.
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Scrape cornmeal mix over broccoli and smooth with spoon, wiggling spoon so mix settles.
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Bake till quiche is golden, about 40 min.
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Transfer to wire rack and cold at least 20 min before cutting into wedges.
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Serve hot.
