Garden Vegetable Crustless Quiche

Name: Garden Vegetable Crustless Quiche
Yield: 10
Ingredients: 1 1/2 cups egg substitute; 1 (16-ounce) carton fat-free cottage cheese; 3 large eggs; Cooking spray; 1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar, divided; 4 cups sliced zucchini (about 4); 1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided; 2 cups diced potato with onion (such as Simply Potatoes); 1/2 cup 1 percent low-fat milk; 1 cup finely chopped green bell pepper (about 1); 1/2 cup all-purpose flour (about 2 1/4 ounces); 1 (8-ounce) package presliced mushrooms; 1 teaspoon baking powder; 1/2 cup chopped fresh parsley; 1/2 teaspoon salt; 2 tomatoes, thinly sliced

Garden Vegetable Crustless Quiche was pinched from <a href="http://www.ivillage.com/garden-vegetable-crustless-quiche-0/3-r-310706" target="_blank">www.ivillage.com.</a>

"The season's best vegetables and a variety of cheeses make this a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving. Note: Substitute corn or spinach for some of the vegetables, if you wish...."

INGREDIENTS

•

1 1/2 cups egg substitute

•

1 (16-ounce) carton fat-free cottage cheese

•

3 large eggs

•

Cooking spray

•

1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar, divided

•

4 cups sliced zucchini (about 4)

•

1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided

•

2 cups diced potato with onion (such as Simply Potatoes)

•

1/2 cup 1 percent low-fat milk

•

1 cup finely chopped green bell pepper (about 1)

•

1/2 cup all-purpose flour (about 2 1/4 ounces)

•

1 (8-ounce) package presliced mushrooms

•

1 teaspoon baking powder

•

1/2 cup chopped fresh parsley

•

1/2 teaspoon salt

•

2 tomatoes, thinly sliced

Go To Recipe

review