Eat– for Good Health

Today I’m posting another recipe which I’ll serve at our Christmas Brunch this coming Sunday. This is a low calorie Garden Vegetable Quiche recipe which can put served with a crust if desired.  The photo is courtesy of Randy Major.

garden vegetable quiche

Ingredients:

1 1/2 cups egg substitute

3 large eggs

1 1/2 cups (6 ounces) shredded reduced-fat extra sharp cheddar cheese, divided

1 ½ cups, 6 oz, shredded reduced fat Monterey Jack Cheese

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 pre-sliced mushrooms

1/2 cup chopped fresh parsley

2 tomatoes, thinly sliced

Preparation

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.

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4 thoughts on “Eat– for Good Health

  1. Mary Alice Tallmadge

    Kathleen, everyone I talk with from the old neighbourhood is coming. Yay. Since you left, we haven’t had any block parties!

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