Garden Vegetable Crustless Quiche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 Ingredients:
1 1/2 cups egg substitute |
3 large eggs |
1 1/2 cups reduced-fat cheddar cheese, shredded, divided |
1 1/2 cups reduced-fat monterey jack cheese, shredded, divided |
1/2 cup 1% low-fat milk |
1/2 cup all-purpose flour (about 2 1/4 ounces) |
1 teaspoon baking powder |
1/2 teaspoon salt |
16 ounce fat-free cottage cheese |
1 cooking spray |
4 cups sliced zucchini (about 4) |
1 cup potato, diced |
1 cup onion, diced |
1 cup finely chopped green bell pepper (about 1) |
8 ounce mushrooms |
1/2 cup chopped fresh parsley |
2 tomatoes, thinly sliced |
Directions:
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.
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