Garden Vegetable Crustless Quiche

Name: Garden Vegetable Crustless Quiche
Yield: 10 servings
Ingredients: 1 1/2 cups egg substitute; 3 large eggs; 1 1/2 cups (6 ounces) shredded reduced-fat extrasharp cheddar cheese, divided; 1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided; 1/2 cup 1% 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 (such as Simply Potatoes); 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

Garden Vegetable Crustless Quiche was pinched from <a href="http://www.health.com/health/recipe/0,,10000001227887,00.html" target="_blank">www.health.com.</a>

"Wow your guests with this health-packed, cheesy quiche. It's filled with calcium, and the vegetables provide vitamin C, fiber, vitamin E and antioxidants. This is a tasty way to get your fill of vegetables...."

INGREDIENTS

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1 1/2 cups egg substitute

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3 large eggs

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

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

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1/2 cup 1% low-fat milk

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

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1 teaspoon baking powder

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1/2 teaspoon salt

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1 (16-ounce) carton fat-free cottage cheese

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Cooking spray

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4 cups sliced zucchini (about 4)

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2 cups diced potato with onion (such as Simply Potatoes)

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1 cup finely chopped green bell pepper (about 1)

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1 (8-ounce) package presliced mushrooms

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1/2 cup chopped fresh parsley

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2 tomatoes, thinly sliced

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