No-Crust Vegetable Quiche

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 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.

Check out Linda's Pasta, Rice, and Main Dish Recipes.

No-Crust Vegetable Quiche

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 chili 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

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.