This broccoli quiche ditches the crust for a healthier brunch option

Losing weight is tough. It requires self-control, will power, and an understanding of what your body needs versus what it wants. There are so many resources out there that it’s hard to know what is the best thing for you. Are there certain diets that are better than others? Are there foods that don’t agree with you? Are you eating enough protein? Are you aware of portion sizes? With so many variables it can be overwhelming. But, like everything else in today’s society, there’s an app for that. Food and activity trackers are an excellent way of easily logging your food intake so you can see where you’re going wrong. It can be tedious at times, but it’s worth it.

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My mum, the most wonderful person on the planet, wanted to start tracking what she ate to get a better understanding of her eating habits. I suggested MyFitnessPal as I had found it easy to use when I needed to do food logs in school. She gained an understanding that maybe having toast and tea for every meal was the best thing for her body. She does make a mean cup of tea, but it’s hard to live off. More than anything, be aware of what she was consuming has made her branch out and try new recipes. She started using healthy alternatives, new ingredients, and techniques. She’s had great success in the goals she set out for herself, and it’s inspiring to see her determination to change old habits.

Crustless broccoli quiche

INGREDIENTS:
– 10oz broccoli, chopped
– 7 large eggs
– ½ cup plain Greek yogurt
– 1 tsp salt
– ¼ tsp pepper
– 1 tbsp garlic, minced
– 3 oz sharp cheddar, grated

DIRECTIONS:
1. Preheat the oven to 400F, and grease a 9″ round pie tin.
2. In a large bowl, whisk together eggs, yogurt, salt, pepper and garlic.
3. Stir in chopped broccoli and grated cheese.
4. Pour mixture into the pie dish, making sure the ingredients are evenly distributed in the pan.
5. Bake until golden brown and a knife inserted into the center comes out clean: about 30 to 35 minutes.