Broccoli, Corn & Bell Pepper Quiche
Broccoli, Corn and Bell Pepper Quiche recipe
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
broccoli florets
chopped, cooked |
|
| 1 | cup |
corn
frozen, thawed and drained |
|
| ¼ | cup |
sweet red bell peppers
finely chopped |
|
| 2 | tablespoons |
chives
chopped |
|
| 1 | cup |
cottage cheese (low-fat 1%)
|
|
| ½ | cup |
yogurt, plain
low-fat |
|
| 1 | large |
eggs
|
|
| 1 | large |
egg whites
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
olive oil
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
broccoli florets
chopped, cooked |
|
| 237 | ml |
corn
frozen, thawed and drained |
|
| 59 | ml |
sweet red bell peppers
finely chopped |
|
| 3E+1 | ml |
chives
chopped |
|
| 237 | ml |
cottage cheese (low-fat 1%)
|
|
| 118 | ml |
yogurt, plain
low-fat |
|
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
olive oil
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
Directions
Preheat oven to 350℉ (180℃).
Lightly coat 9 inch glass pie plate with nonstick vegetable oil cooking spray.
Add broccoli, corn, red pepper and chives to pie plate; gently toss to mix.
Combine cottage cheese, yogurt, egg, egg white, parmesan cheese, flour, olive oil, baking powder and salt in electric blender.
Whirl until smooth, scraping down sides as necessary.
Pour egg mixture over vegetables in pie plate.
Gently mix and smooth top with spatula.
Bake in preheated 350℉ (180℃) F oven for 30 to 40 minutes until brown around edge and set in center.
Remove to wire rack to cool for 15 minutes before slicing.
Serve warm.
