Fresh Vegetable Crustless Quiche

Fresh Vegetable Crustless Quiche Recipe

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Wallace Hale


well folks heres another healthy recipe for you guys this is good anymeal and not so fattening on the waistline either hugs.


★★★★☆ 1 vote

20 Min
50 Min


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1 1/2 c
egg substitute
3 large
1 1/2 c
shredded reduced fat extra sharp cheddar cheese divided
1 1/2 c
shredded reduced fat monterey jack cheese, divided
1/2 c
all purpose flour
1 tsp
baking powder
1/2 tsp
(16oz) carton fat-free cottage cheese
4 c
sliced zucchini
2 c
diced potato with onion(such as simply potatoes)
1 c
finely chopped green bell pepper
(8 oz) package presliced mushrooms
1/2 c
chopped fresh parsley
tomatos thinly sliced

How to Make Fresh Vegetable Crustless Quiche


  • 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.
  • 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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About Fresh Vegetable Crustless Quiche

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian, Diabetic
Other Tags: Healthy, Heirloom
Hashtag: #quiche

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