Cheese And Vegetable Quiche Recipe
Ingredients
| 3/4 cup low-fat cottage cheese | ||
| Egg substitute | 1 Carton (1l), frozen | |
| Skim milk | 1/3 Cup (16 tbs) | |
| Basil | 2 Tablespoon, chopped | |
| Ground pepper | 1/4 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| Potatoes | 1 1/2 Cup (16 tbs), diced | |
| 1/2 cup sliced gteen onions | ||
| Broccoli package | 1 , frozen | |
| Sweet red pepper | 1/2 Cup (16 tbs), chopped | |
| Vegetable cooking spray | ||
Directions
Place cottage cheese in container of an elec-rric 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 over 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-render.
Place vegetable mixture in 10-inch quiche dish that has been coated with cooking spray.
Pour egg substitute mixture over vegetables.
Bake at 350° for 50 minures or until set.
Let stand for 10 minutes before slicing into wedges.
Add egg substitute, milk, basil, and pepper, process until smooth.
Set aside.
Pour oil in a large nonstick skillet; place over 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-render.
Place vegetable mixture in 10-inch quiche dish that has been coated with cooking spray.
Pour egg substitute mixture over vegetables.
Bake at 350° for 50 minures or until set.
Let stand for 10 minutes before slicing into wedges.
Chef
