Cheese And Vegetable Quiche
|Low fat cottage cheese||3⁄4 Cup (12 tbs)|
|Frozen egg substitute||8 Ounce, thawed (1 Carton)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Chopped basil||2 Tablespoon|
|Ground pepper||1⁄4 Teaspoon|
|Olive oil||1 Tablespoon|
|Peeled diced potatoes||1 1⁄2 Cup (24 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Frozen chopped broccoli||10 Ounce, thawed and well drained (1 Package)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Vegetable oil spray||1|
Place cottage cheese in container of an elec-rric blender or food processor; top with cover, and process until smooth.
Add egg substitute, milk, basil, and pepper, process until smooth.
Pour oil in a large nonstick skillet; place over medium heat until hot.
Add potatoes and green onions, saute 10 minutes.
Add broccoli and red pepper; saute an additional 4 minutes or until vegetables are crisp-render.
Place vegetable mixture in 10-inch quiche dish that has been coated with cooking spray.
Pour egg substitute mixture over vegetables.
Bake at 350° for 50 minures or until set.
Let stand for 10 minutes before slicing into wedges.