Garden Vegetable Crustless Quiche

The season's best vegetables and a variety of cheeses make this a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.

Note: Substitute corn or spinach for some of the vegetables, if you wish.

From Cooking Light Way to Cook Vegetarian (OxmoorHouse.com)

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Eggs

Ingredients

1 1/2 cups egg substitute		1 (16-ounce) carton fat-free cottage cheese
3 large eggs		Cooking spray
1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar, divided		4 cups sliced zucchini (about 4)
1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided		2 cups diced potato with onion (such as Simply Potatoes)
1/2 cup 1 percent low-fat milk		1 cup finely chopped green bell pepper (about 1)
1/2 cup all-purpose flour (about 2 1/4 ounces)		1 (8-ounce) package presliced mushrooms
1 teaspoon baking powder		1/2 cup chopped fresh parsley
1/2 teaspoon salt		2 tomatoes, thinly sliced

directions

Total:

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1
Preheat oven to 400°.
2
Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
3
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.

nutritional information

Calories: 230		Fat: 7.7 g
Iron: 2.1 mg		Cholesterol: 84 mg g

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Garden Vegetable Crustless Quiche

Ingredients

directions

nutritional information