Broccoli and Swiss Crustless Quiche

Eggs and cheese are the base for a protein-dense meal no matter what time of day it is, and no crust means fewer calories. A quiche makes an excellent lazy-Sunday brunch or an easy weeknight dinner. Even better, you can use up leftovers by adding almost any random ingredients you have available; simply whisk everything together with the eggs, and then pop it into the oven.

• You can use almost any type of vegetable combination that you have on hand. I don't recommend using frozen vegetables unless you thaw and drain them first. Drain them very well, otherwise your quiche will be too watery.
• Some suggestions for vegetables: peas, bell pepper, zucchini, yellow squash, tomato, onion, or even kale, spinach or Swiss chard. Top with diced tomatoes. I like it best with the broccoli, and I add sliced, fresh mushrooms to it. However, the mushrooms sometimes alter the color of the eggs and cheese, making it appear a bit gray. This can be unappealing to some folks.
• Don't forget to experiment with spices, too. Basil, rosemary, thyme, cilantro and parsley add a pleasant flavor to eggs. Whatever you like, just be sure not to overdo it.
• A green salad and crusty bread are nice complements to this dish, if you are serving it for dinner or brunch. As a breakfast, buckwheat pancakes are a filling accompaniment.
• For meat lovers, try adding chopped ham, crumbled bacon, or shredded chicken. Seafood lovers might even want to use lump crab meat or shrimp.
• To really make it special, whip up some hollandaise sauce to top it with. You don't have to go through the trouble of making it from scratch; some of the stuff in the packets is just as good. I recommend Knorr; the trick is to add a pinch of ground cayenne and a teaspoon of lemon juice.
• Of course, don't forget to expiriment with different cheeses - cheddar, smoked gouda, gruyere, colby, etc.