Garden Vegetable Crustless Quiche

Garden Vegetable Crustless Quiche

Garden Vegetable Crustless Quiche
Add and subtract vegetables to suit your tastes. This garden vegetable quiche is an experience in healthy flavors.
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At a glance
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Serves:
10

Ingredients
1 1/2 cups egg substitute
3 large eggs
1 1/2 cups (6 oz.) shredded reduced-fat extra sharp cheddar cheese, divided
1 1/2 cups (6 oz.) shredded reduced-fat Monterey Jack cheese, divided
1/2 cup 1% low-fat milk
1/2 cup all-purpose flour (about 2 1/4 oz.)
1 tsp. baking powder
1/2 tsp. salt
1 (16-oz.) carton fat-free cottage cheese
 Cooking spray
4 cups sliced zucchini (about 4)
2 cups diced potato with onion 
1 cup finely chopped green bell pepper (about 1)
1 (8-oz.) pkg. pre-sliced mushrooms
1/2 cup chopped fresh parsley
2 tomatoes, thinly sliced

Methods/steps
Preheat oven to 400 degrees.
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.
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 degrees for 15 minutes. Reduce oven temperature to 350 degrees (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.

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