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Cheese & Vegetable Quiche

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Recipe

 

Yield

6 servings

Prep

25 min

Cook

50 min

Ready

90 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
¾ cup cottage cheese (low-fat 1%)
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8 ounces liquid egg substitute
frozen, thawed
cup milk, skim
2 tablespoons basil
chopped fresh
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¼ teaspoon black pepper
freshly ground
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1 tablespoon olive oil
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1 ½ cups potatoes
peeled, diced
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½ cup scallions, spring or green onions
sliced
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10 ounces broccoli, frozen
chopped, thawed and well drained
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½ cup sweet red bell peppers
chopped
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1 x nonstick cooking spray
*

Ingredients

Amount Measure Ingredient Features
177 ml cottage cheese (low-fat 1%)
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231.2 ml/g liquid egg substitute
frozen, thawed
79 ml milk, skim
3E+1 ml basil
chopped fresh
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1.3 ml black pepper
freshly ground
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15 ml olive oil
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355 ml potatoes
peeled, diced
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118 ml scallions, spring or green onions
sliced
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289 ml/g broccoli, frozen
chopped, thawed and well drained
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118 ml sweet red bell peppers
chopped
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1 x nonstick cooking spray
*

Directions

Place cottage cheese in container of an electric 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 of medium heat until hot.

Add potatoes and green onions; sauté 10 minutes.

Add broccoli and red pepper; sauté an additional 4 minutes or until vegetables are crisp-tender.

Place vegetable mixture in a 10-inch quiche dish that has been coated with cooking spray.

Pour egg substitute mixture over vegetables.

Bake at 350℉ (180℃) F for 50 minutes or until set.

Let stand 10 minutes before slicing into wedges.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 10832% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 94mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 21g
Vitamin A 21% Vitamin C 62%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 
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