Recipe of the month: Garden Vegetable Crustless Quiche 1 ½ cups egg substitute 3 large eggs 1 ½ cups (6 ounces) shredded reduced fat Cheddar cheese, divided 1 ½ cups (6 ounces) shredded reduced fat Monterey Jack cheese, divided ½ cup skim or 1% milk ½ cup all purpose flour 1 teaspoon baking powder 1 (16 ounce) carton fat free cottage cheese Cooking spray 4 cups sliced zucchini (about 4) 2 cups diced potato with onion (such as Simply Potatoes) 1 cup finely chopped green pepper (about 1) 1 (8 ounce) package presliced mushrooms ½ cup chopped parsley 2 tomatoes, thinly sliced 1. Beat egg substitute and eggs in a large bowl until fluffy. Add ¾ cup Cheddar cheese, ¾ cup Jack cheese, milk, flour, baking powder, and cottage cheese. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini, potatoes, green pepper, and mushrooms. Sauté about 5 minutes until tender. Add zucchini mixture and parsley to egg mixture. 3. Pour into a 3 quart casserole dish coated with cooking spray. Top with remaining Cheddar and Jack cheeses. Arrange tomato slices over cheese. 4. Bake at 400 degrees for 15 minutes. Reduce oven temperature to 350 degrees (do not remove from oven) and bake 35 minutes or until browned and set. Can be assembled the night before, refrigerated, and cooked just prior to serving. Makes 10 servings Nutrition Information 235 Calories 18 grams Carbohydrate 23 grams Protein 7.7 grams Fat 522 grams Sodium 1.9 grams Fiber Recipe adapted from Cooking Light
Posted on: Wed, 04 Sep 2013 15:52:51 +0000
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