I adapted this recipe from
Cooking Light Magazine, September 2006. This is a very delicious and
easy quiche to make for dinner. I reduced some of the fat in the recipe by
substituting skim milk, egg substitute, and fat-free cottage cheese. Since I don't like
reduced-fat cheeses, I used regular cheese. It is your option if you
want to reduce the fat further by using those reduced-fat cheeses.
Pasta Hints and Tips
and
Pasta, Rice, and Main Dish Recipes.
No-Crust Vegetable Quiche
Recipe Type:
Eggs,
Cheese,
Chile
Peppers,
Tomatoes
Yields: 10 servings
Prep time: 20 min
Cook time: 50 min
Ingredients:
1 1/2 cups egg substitute
3 large
eggs
1 1/2 cups (6 ounces) shredded extra-sharp cheddar cheese, divided
1 1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
1/2 cup non-fat or skim milk
1/2 cup all-purpose
flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoons ground chipotle pepper or regular chile pepper
1 cup fat-free or light cottage cheese
Cooking spray
1/4 cup finely chopped red or green bell pepper
1/4 cup diced
onion
8 ounces sliced mushrooms
1/2 cup chopped fresh parsley leaves
2
tomatoes,
thinly sliced
Preparation:
Preheat oven to 400 degrees F.
In a large bowl, beat egg substitute and eggs until fluffy. Add 3/4 cup
cheddar cheese, 3/4 cup Monterey Jack cheese, milk, flour, baking powder, salt,
chipotle pepper, and cottage cheese; mix together.
In a large non-stick frying pan over medium heat. coat pan with cooking
spray. Add bell pepper, onion, and mushrooms; saute for approximately 5 minutes
or until tender. Add the vegetable mixture and parsley to the egg mixture.
Pour mixture into a 3-quart casserole dish or large quiche dish coated with
cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup
Monterey Jack cheese. Arrange tomato slices over the top of the cheese.
Bake for 15 minutes. Reduce oven temperature to 350 degrees F. DO NOT REMOVE
DISH FROM OVEN. Bake for approximately 35 minutes or until lightly browned and
set.
Yields 10 servings.
