No-Crust Vegetable Quiche Recipe is very delicious and easy to make for dinner. This is a lightened-up, healthy crustless quiche with a delicious flavor and fewer calories. This No-Crust Vegetable Quiche is packed with vitamins, nutrients, and flavor. I reduced some of the fat in the recipe by substituting skim milk, egg substitute, and fat-free cottage cheese. Since I do not 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.
- 1 1/2 cups egg substitute
- 3 large eggs
- 1 1/2 cups (6 ounces) cheddar cheese, extra-sharp, shredded
- 1 1/2 cups (6 ounces) Monterey Jack cheese, divided
- 1/2 cup milk (non-fat or skim)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoons chipotle pepper or regular chile pepper, ground
- 1 cup cottage cheese (fat-free or light)
- Cooking spray
- 1/4 cup red or green bell pepper, finely chopped
- 1/4 cup onion, diced
- 8 ounces mushrooms, sliced
- 1/2 cup parsley leaves, freshly chopped
- 2 tomatoes, thinly sliced
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Preheat oven to 400 degrees F.
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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.
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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.
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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.
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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.
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Yields 10 servings.
Source: I adapted this quiche recipe from Cooking Light Magazine, September 2006.
Categories:
Chile Peppers Egg Recipes Mushrooms Other Cheeses: Cheddar, Gruyere, Fontina, Monterey Jack, Gouda, Manchero, Queso Cheese, etc. Quiche Recipes Tomatoes Vegetarian Recipe Collection