Maybe I’m not the best judge of the quality of meals since I’m on an endless diet and I tend to think anything edible is good, but I really do favor this quiche-type dish and I end up making it a lot b/c it’s satisfying and low in calories (about 200 calories per 1/6th of the whole recipe). Den likes it too and as far as I can remember, he enjoyed it when he wasn’t on a diet (he ate it w/o complaining, anyway), so it’s probably safe for dieters and non-dieters alike.
This is my original version (based on a Betty Crocker recipe off their website), but I came up with this one for our dinner tonight b/c I found some sad looking leeks in the fridge that needed to be used in a jiffy and we didn’t have any milk. Using chicken broth made the meal even more low-cal and worked great!
Broccoli-Leek Vegetable Pie
3 leeks, sliced (white part only)
2 cups brocolli florets
1 cup cauliflower florets
1/4 of a red pepper, chopped (I’d use more for color but this is all I had left)
1-2 cups 2% shredded cheddar cheese
4 whole eggs
2 cups chicken broth
1 cup self-rising flour
1 tsp salt
1/2 tsp pepper
Preheat oven to 400 degrees F. Spray a 9×13 pan with cooking spray. Mix the vegetables with the cheese and spread in baking dish in an even layer. Whisk the remaining ingredients together in a bowl until smooth and pour over the vegetables. Bake 45-55 minutes, or until egg mixture is set in the middle and a knife comes out clean when inserted near the center.
Veronica's Cornucopia 