This no bake quiche makes a quick, light supper. The potato crust is much lower in fat than a traditional pastry base.

2 stalks Broccoli (3/4 lb)
3 eggs
1 1/4 c light ricotta cheese
1/2 c fresh grated Parmesan cheese
2 tbsp all purpose flour
1/8 tsp each salt, pepper and nutmeg
1/3 c milk
1 tbsp vegetable oil
2 c very thinly sliced parboiled potatoes (about 2 med. Size)
1 1/2 c mushrooms thinly sliced
1/2 c shredded Cheddar cheese.

Remove broccoli heads and break into small florets. Save stems for another use. In saucepan of rapidly boiling lightly salted water, cook florets unit just tender, about 2 mins.. Drain thoroughly; set aside. Cover handles of non-stick 10 inch ovenproof skillet with foil. Add oiland heat, swirling pan to coat sides. Cover bottom and partly up sides of pan with potatoes, overlapping slices. Cook 4 min over medium heat until undersides of potatoes are becoming golden. Place broccoli and mushrooms over potatoes; gently pour in ricotta filling. Cover and cook for 12 to 15 mins or until edge is set. Sprinkle with Cheddar cheese; broil for about 3 mins. Or until cheese is melted and filling is set. Cool 10 minutes before cutting into wedges. Serves 4-6.

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