Broccoli, Cauliflower and Swiss Quiche

Broccoli, Cauliflower and Swiss Quiche
Serves 6
Points Value: 3

2 cups fresh broccoli florets
2 cups fresh cauliflower florets
1 tsp olive oil
1 onion, finely chopped
5 slices turkey bacon, diced
2 garlic cloves, minced
2 large eggs
2 large egg whites
1 1/2 cups low-fat (1%) milk
2 tsp spicy brown mustard
1/2 tsp salt
1/8 tsp cayenne (substitute or add nutmeg)
2/3 cup shredded low fat Swiss cheese (substitute mozzarella OK)
1 Tbsp grated Parmesan cheese

Preheat the oven to 350 degrees. Spray a 9 1/2 inch deep-dish glass pie plate with nonstick spray.

Bring a large pot of water to a boil. Add the broccoli and cauliflower; cover and return to a boil. Uncover and cook, stirring occasionally until the vegetables are crisp-tender, about 5 minutes. Drain.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, bacon, and garlic; cook, stirring occasionally until the onion is softened and the bacon is browned, about 5 minutes. Add the broccoli and cauliflower; cook, stirring occasionally, until any cooking liquid is absorbed and the flavors are blended, about 5 minutes. Transfer the vegetable mixture to the prepared pie plate.

Whisk the eggs, egg whites, milk, mustard, salt, and cayenne in a bowl. Pour the egg mixture over the vegetable mixture; sprinkle with the Swiss and Parmesan.

Bake until the quiche is set and the tip of a small knife inserted into the center comes out clean, 35-40 minutes. Let cool slightly, about 15 minutes. Cut into 6 wedges. If making ahead, let cool completely. Transfer the wedges to an airtight container. Cover and refrigerate up to 2 days. To serve, wrap each wedge in wax paper and microwave on High until heated through, 1-1 1/2 minutes.