Cheese and Vegetable Quiche
22
Ingredients
¾ | cup |
cottage cheese (low-fat 1%)
|
|
8 | ounces |
liquid egg substitute
frozen, thawed |
|
⅓ | cup |
milk, skim
|
|
2 | tablespoons |
basil
chopped fresh |
|
¼ | teaspoon |
black pepper
freshly ground |
* |
1 | tablespoon |
olive oil
|
|
1 ½ | cups |
potatoes
peeled, diced |
|
½ | cup |
scallions, spring or green onions
sliced |
|
10 | ounces |
broccoli, frozen
chopped, thawed and well drained |
|
½ | cup |
sweet red bell peppers
chopped |
|
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.
Nutrition Facts
Serving Size 159g (5.6 oz)