Garden Vegetable Crustless Quiche

Garden Vegetable Crustless Quiche
Photo by Randy Mayor

Ingredients

  • 1 ½ cups (6 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
  • 1 ½ cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided
  • 1 teaspoon baking powder
  • 4 cups sliced zucchini (about 4)
  • Cooking spray
  • 1 (16-ounce) carton fat-free cottage cheese
  • ½ teaspoon salt
  • + 9 more ingredients
    • 3 large eggs
    • 1 ½ cups egg substitute
    • 2 tomatoes, thinly sliced
    • ½ cup 1% low-fat milk
    • 2 cups diced potato with onion (such as Simply Potatoes)
    • ½ cup chopped fresh parsley
    • 1 cup finely chopped green bell pepper (about 1)
    • 1 (8-ounce) package presliced mushrooms
    • ½ cup all-purpose flour (about 2 1/4 ounces)

Preheat oven to 400°. Beat egg substitute and eggs 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. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ing...

View full recipe at My Recipes

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