Vanessa's Crustless Quiche with Veggies and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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really really low cal quiche Ingredients:
1 cooking spray |
28 g chopped onion |
22 g broccoli |
65 g chopped summer squash |
1/8 teaspoon freshly ground black pepper |
50 g shredded parmesan cheese |
1 cup fresh baby spinach leaves |
1 cup 1% cottage cheese |
1/2 cup skim milk |
28 g shredded mozzarella |
2 large eggs |
2 large egg whites |
1/2 cup whole wheat flour |
1 teaspoon baking powder |
1 dash nutmeg |
Directions:
1. Preheat oven to 350°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, squash, broccoli and pepper to pan; sauté 4 minutes or until veggies are tender.
3. Sprinkle 25 g shredded parmesan cheese in a 9-inch pie plate coated with cooking spray. Top with veggie mixture. Top veggie mixture with Spinach
4. Combine remaining 25 g parmesan cheese, egg, egg whites, cottage cheese, mozzarella cheese and milk in a large bowl; stir with a whisk.
5. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder in a small bowl, stirring with a whisk. Add flour mixture to egg mixture, stirring with a whisk until blended. Pour egg mixture over spinach and veggie mixture. Bake at 350° for 45 minutes or until a knife inserted in center of quiche comes out clean.
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