fresh vegetable crustless quiche
(1 rating)
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well folks heres another healthy recipe for you guys this is good anymeal and not so fattening on the waistline either hugs.
(1 rating)
yield
10 serving(s)
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For fresh vegetable crustless quiche
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1 1/2 cegg substitute
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3 lgeggs
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1 1/2 cshredded reduced fat extra sharp cheddar cheese divided
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1 1/2 cshredded reduced fat monterey jack cheese, divided
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1/2 call purpose flour
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1 tspbaking powder
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1/2 tspsalt
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1(16oz) carton fat-free cottage cheese
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4 csliced zucchini
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2 cdiced potato with onion(such as simply potatoes)
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1 cfinely chopped green bell pepper
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1(8 oz) package presliced mushrooms
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1/2 cchopped fresh parsley
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2tomatos thinly sliced
How To Make fresh vegetable crustless quiche
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1Preheat your oven to 400 degrees f. next,Beat egg substitute 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.
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2Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add zucchini and next 3 ingrediants;saute 5 minutes or until tender. Add zucchini mixture and parsley to egg mixture. Pour mixture in 2 (10 inch) Quiche pans. Top with remaining 2 cheeses. Arrange tomato slices over cheese. Bake at 400 for 15 minutes. reduce oven tempature to 350 degrees(do not remove dish from oven) and bake 35 minutes or until lightly browned and set. serve
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Categories & Tags for Fresh Vegetable Crustless Quiche:
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