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

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The season’s best vegetables and a variety of cheeses make this Garden Vegetable Crustless Quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.

Garden Vegetable Crustless Quiche

March 23, 2020

by Lily in Kitchen

Category Breakfast

Ingredients

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

Instructions

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 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.
Note: Substitute corn or spinach for some of the vegetables, if you wish.

https://www.lilyinkitchen.com/garden-vegetable-crustless-quiche/

The season’s best vegetables and a variety of cheeses make this Garden Vegetable Crustless Quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.

Recipe and Photo courtesy of: CookingLight.com

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