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Cheese And Vegetable Quiche

Diet.Chef's picture
  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.
Set aside.
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.

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