fresh vegetable crustless quiche
(1 RATING)
well folks heres another healthy recipe for you guys this is good anymeal and not so fattening on the waistline either hugs.
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prep time
20 Min
cook time
50 Min
method
Bake
yield
10 serving(s)
Ingredients
- 1 1/2 cups egg substitute
- 3 large eggs
- 1 1/2 cups shredded reduced fat extra sharp cheddar cheese divided
- 1 1/2 cups shredded reduced fat monterey jack cheese, divided
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 - (16oz) carton fat-free cottage cheese
- 4 cups sliced zucchini
- 2 cups diced potato with onion(such as simply potatoes)
- 1 cup finely chopped green bell pepper
- 1 - (8 oz) package presliced mushrooms
- 1/2 cup chopped fresh parsley
- 2 - tomatos thinly sliced
How To Make fresh vegetable crustless quiche
-
Step 1Preheat your oven to 400 degrees f. next,Beat egg substitute 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.
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Step 2Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add zucchini and next 3 ingrediants;saute 5 minutes or until tender. Add zucchini mixture and parsley to egg mixture. Pour mixture in 2 (10 inch) Quiche pans. Top with remaining 2 cheeses. Arrange tomato slices over cheese. Bake at 400 for 15 minutes. reduce oven tempature to 350 degrees(do not remove dish from oven) and bake 35 minutes or until lightly browned and set. serve
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