Broccoli Quiche in Potato Crust |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Very easy to throw together! We used to travel around the country in a beat up old motorhome, and this was a good dinner for us, as it doesn't take much kitchen space or much cleanup. It's from Secrets of Fat-Free Cooking, but I hate nonfat cheddar cheese and use lowfat instead. The original recipe called for 1 1/2 teaspoons of mustard, but we thought that was totally overpowering, and cut it way back. This one certainly leaves room for some playing around-you could change the vegetable or add your favorite herbs or spices, but we eat it just the way it is. Hope you enjoy! Ingredients:
1 (10 ounce) package frozen chopped broccoli, thawed and squeezed dry |
1 cup low-fat cheddar cheese, shredded |
1 cup fat-free cottage cheese |
1 cup egg white |
1/4 cup onion, finely chopped |
1/2 teaspoon dijon mustard |
1/8 teaspoon black pepper |
2 medium potatoes, scrubbed |
Directions:
1. Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.
2. Coat a 9 inch deep-dish pie pan with cooking spray.
3. Slice the potatoes 1/4 inch thick, and arrange the slices over the bottom and sides of the pan to form a crust.
4. Pour the broccoli mixture over the crust.
5. Bake at 375 for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the middle of the quiche comes out clean. Let sit for 5 minutes before serving.
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