Sunday, September 12, 2010

Vegetable Crustless Quiche

Another post baby favorite recipe. My mom found it in the September 2006 edition of Cooking Light. B and I make this in bulk and freeze in individual servings. We've made a bunch of substitutes with the vegetables used in the recipe, these changes are noted below. The best part of this recipe is that you can really switch up the ingredients to use vegetables that you like.


1 ½ cups egg substitute
3 large eggs
3 cups of Mexican mixed shredded cheese (the recipe called for 1 ½ cups Monterey Jack cheese and 1 ½ cups extra-sharp cheddar cheese)
½ cup 2% low-fat milk
½ cup flour
1 tsp baking powder
½ tsp salt
16 ounces fat free cottage cheese (1 carton)
cooking spray

Assorted vegetables (what I use)
• 4 cups sliced zucchini (about 4)
• 1 medium yellow onion (diced)
• 2 cups broccoli florets
• 2 cans sliced mushrooms
• 1 package frozen shredded spinach
• 1/2 cup fresh parsley
• 2 tomatoes, thinly sliced


Assorted vegetables (what the recipe called for)
• 4 cups sliced zucchini (about 4)
• 2 cups diced potato with onion
• 1 cup finely chopped green bell pepper
• 1 (8 ounce) package pre-sliced mushrooms
• 1/2 cup fresh parsley
• 2 tomatoes, thinly sliced


1. Preheat oven to 400F
2. Beat egg substitute and eggs in a large bowl until fluffy.
3. Add half the cheese, milk, flour, baking powder, salt, and cottage cheese to the mixture
4. Heat skillet over medium-high heat. Coat pan with cooking spray
5. Add zucchini and all the vegetables except for the parsley and the tomato. Sauté until tender
6. Coat 3 quart casserole dish with cooking spray
7. Pour vegetables into the casserole dish
8. Pour the egg mixture over the vegetables
9. Top with the remaining cheese
10. Arrange tomato slices over the cheese
11. Bake at 400 for 15 minutes
12. Reduce heat to 350 and bake for 35 minutes or until lightly browned
13. Let set