Sunday, April 08, 2007

Garden Vegetable Crustless Quiche

First off, yay it's my 300th post!

OK. So we don't really celebrate Easter other than dyeing eggs and eating candy, so for our "Easter dinner" I decided to make this pseudo-quiche from the September 2006 issue of Cooking Light. I've always heard great things about it, especially about how versatile the recipe is. You can add pretty much any vegetable to it. That turned out to be extremely helpful for us.

I forgot to buy zucchini at the store. I didn't buy mushrooms, and I planned to substitute some canned corn for them. However, our can-opener just broke a couple days ago, and I forgot to get a new one. So no corn. To compensate, I threw in some extra potatoes and some frozen peas. It still turned out awesome! We loved it. We will definitely make it again, especially since it really has proven to be adaptable.

Garden Vegetable Crustless Quiche
1 1/2 cups egg substitute
3 large eggs
1 1/2 cups (6 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided
1/2 cup 1% low-fat milk
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
1 (16-ounce) carton fat-free cottage cheese
Cooking spray
4 cups sliced zucchini (about 4)
2 cups diced potato with onion (such as Simply Potatoes)
1 cup finely chopped green bell pepper (about 1)
1 (8-ounce) package presliced mushrooms
1/2 cup chopped fresh parsley
2 tomatoes, thinly sliced

Preheat oven to 400°.

Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.

Yield: 10 servings

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