Broccoli cheese quiche

I am following a low lectin way of eating and love the food, so hopefully most of the recipes I post will be modified for Plant Paradox/low lectin.

2 cups chopped fresh or frozen broccoli

I cup fat-free ricotta cheese

I cup evaporated fat-free milk

3 eggs

½ teaspoon salt

¼ teaspoon white pepper

¼ teaspoon nutmeg

2 ounces fat-free processed Swiss cheese

4 ounces Swiss cheese, grated

½ cup ﬁnely chopped green onions

9-inch unbaked pie crust

3 tablespoons grated fat-free Parmesan cheese

Preheat oven to 400°F. In a medium saucepan, cook broccoli in boiling water for 2 to 3 minutes or just until broccoli is tender- crisp. In a colander, chill under cold running water. Drain well and set aside. In a food processor, combine ricotta cheese, milk, eggs, salt, white pepper, and nutmeg. Blend until smooth. Add Swiss cheese and blend. Stir in broccoli and green onions. Pour into unbaked pie crust. Top with grated Parmesan cheese. Bake for IS minutes. Reduce heat to 350°F and continue baking for 40 minutes or until golden brown on top and a knife inserted in the

center comes OUt clean.

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