I settled on a quiche with roasted Parmesan potatoes and asparagus. Liam literally had to choke down the food while plugging his nose (and that was only accomplished with a promise of five peanut m&m's if he ate it all) but everybody else loved it.
This quiche doesn't have a crust. I love quiche with crust (it's super yummy!) but omitting the crust saves on calories and time while still being delicious! The recipe is very flexible. You can add whatever vegetable/meat combination strikes your fancy.
4 oz light cream cheese, softened
1 cup milk
1/2 tsp salt
1/4 tsp pepper
1/4 cooked bacon
1 cup frozen broccoli, chopped (thawed and squeeze out excess moisture)*
10 oz frozen spinach, chopped (thawed and squeeze out excess moisture)*
5 fresh mushrooms, sliced
1 1/2 cups cheese of your choice (I like cheddar or swiss)
blend cream cheese, eggs and milk together well (there will still be some chunks of cream cheese) stir in remaining ingredients. pout into two greased quiche or pie pans. bake at 350 for 45-50 minutes.
*I usually use fresh broccoli and spinach. precook, squeeze out moisture and chop.
I used this recipe from Real Simple for the roasted potatoes. I have been making it since the recipe first appeared in Real Simple in 2006. It's one of my favorites. The asparagus was simply tossed with a little olive oil and salt and pepper and roasted in the oven for 20 minutes.