CRUSTLESS BROCCOLI-CAULIFLOWER QUICHE

3 cups cauliflower flowerets (1 small head)
3 cups broccoli flowerets (1 bunch)
2 teaspoons butter
1 small yellow onion, halved and thinly sliced
3 large eggs
2 cups milk or half-and-half
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon white or black ground pepper
1/2 cup shredded Monterey jack cheese
paprika

Preheat oven to 325 degrees F. Spray a 2-quart shallow baking dish with aerosol cooking spray.

In simmering water blanch the cauliflower and broccoli flowerets separately for 3 minutes each. Drain and rinse in cold water; drain again. Set aside.

In a small skillet melt butter; saute onion until tender but not brown. Sprinkle the broccoli, cauliflower, and onions in bottom of prepared baking dish.

In a large bowl whisk together the eggs, milk, parsley, mustard, salt and pepper until blended. Stir in cheese. Pour mixture over vegetables in dish.

Bake for 25 minutes. Remove from oven; sprinkle lightly with paprika. Return to oven and bake 10 minutes more, or until a knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before serving.

Cut into wedges to serve. Refrigerate any leftovers.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Fresh Ideas, Foxy Fresh Vegetables, The Nunes Company, Inc., not dated