Cheese & vegetable quiche

Yield: 6 Servings

Measure Ingredient
¾ cup Lowfat cottage cheese
8 ounces Carton, frozen egg
Substitute, thawed
⅓ cup Skim milk
2 tablespoons Chopped fresh basil
¼ teaspoon Freshly ground pepper
1 tablespoon Olive oil
1½ cup Peeled, diced potatoes
½ cup Sliced green onions
10 ounces Package frozen chopped
Broccoli, thawed and
Well drained
½ cup Chopped sweet red pepper
Vegetable cooking spray

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; saute 10 minutes. Add broccoli and red pepper; saute 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 350F for 50 minutes or until set. Let stand 10 minutes before slicing into wedges.

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