Method:

• Preheat oven to 350º F.
• Spray the bottom and sides of a deep dish pie pan with nonstick spray (I used a glass pan).
• Whisk together the lightly beaten eggs, fat free half and half, salt and black pepper in a small bowl; set aside.
• Spray a nonstick or ceramic skillet with nonstick spray and saute broccoli and shallot; as shallot begins to soften, add a tablespoon of water to the pan to expedite the broccoli.
• Add the diced tomatoes to the skillet and cook about half a minute more.
• Place sauteed vegetables in the bottom of the pie plate.
• Cover vegetables with egg mix.
• Top with cheese and pat top of quiche down to make sure it is wet.
• Lightly sprinkle top of quiche with nutmeg.
• Bake in the preheated oven for 45 minutes, or until domed, puffy, and a toothpick can be removed without being wet with egg mix.
• Cool and cut into slices before serving.