Broccoli quiche in potato crust
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | 10oz fozen chopped broccoli |
| Thawed and squeezed dry | ||
| 1 | cup | Nonfat/reduced shredded |
| Cheddar OR Swiss cheese | ||
| 1 | cup | Nonfat cottage cheese |
| 1 | cup | Fatfree egg substitute |
| ¼ | cup | Finely chopped onion |
| 1½ | teaspoon | Dijon mustard |
| ⅛ | teaspoon | Black pepper |
| 2 | mediums | Potatoes, scrubbed |
Directions
Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.
Coat a 9 inch deep dish pie pan with nonstick cooking spray. Slice the potatoes ¼ inch thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust. Pour the broccoli mixture into the crust. Bake at 375 degrees for about 45 minutes, or until the top is golden brown and a sharp knife iinserted in the center of the quiche comes out clean. Remove the dish from the oven, and let sit for 5 minutes before slicing and serving.
Per serving: 175 calories, 6 mg cholesterol, ⅖ g fat, 3½ g fiber, 20 g protein, 289 mg sodium
From "Secrets for Fat Free Cooking" by S. Woodruff, RD From: Barbara O'keefe Date: 20 Nov 96 Low-Fat Echo Ä