Lowfat recipe

2012-10-28T00:00:00Z Lowfat recipe nwitimes.com
October 28, 2012 12:00 am

Garden Vegetable Crustless Quiche

1 1/2 cups egg substitute

3 large eggs

1 1/2 cups (6 ounces) shredded reduced-fat extra sharp cheddar cheese, divided

1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided

1/2 cup 1 percent low-fat milk

1/2 cup all-purpose flour (about 2 1/4 ounces)

1 teaspoon baking powder

1/2 teaspoon salt

1 (16-ounce) 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-ounce) package presliced mushrooms

1/2 cup chopped fresh parsley

2 tomatoes, thinly sliced

DIRECTIONS: 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° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set. Note: Substitute corn or spinach for some of the vegetables, if you wish.

From cookinglight.com

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