High-Fiber Bread Quiche
Yield
9 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bread, mulitgrain
stale |
* |
| 1 | cup |
cottage cheese (low-fat 1%)
|
|
| 2 | each |
onions
minced |
|
| 13 ½ | ounces |
evaporated milk
skim |
|
| 3 | large |
eggs
|
|
| 1 | tablespoon |
parsley leaves
minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
bacon bits
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bread, mulitgrain
stale |
* |
| 237 | ml |
cottage cheese (low-fat 1%)
|
|
| 2 | each |
onions
minced |
|
| 390.2 | ml/g |
evaporated milk
skim |
|
| 3 | large |
eggs
|
|
| 15 | ml |
parsley leaves
minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
bacon bits
optional |
|
Directions
Line 10 inch pie pan with bread.
Spread with cottage cheese and onions.
Combine remaining ingredients except bacon bits in blender.
Cover; blend until smooth.
Pour over onion layer. Sprinkle with bacon bits.
Bake at 425℉ (220℃) for 35 to 40 minutes.
Cut into 8 wedges to serve.
