Crustless Vegetable Quiche

Name: Crustless Vegetable Quiche Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 10-12 spears asparagus; 2 tsp olive oil - for sauting certain vegetables; 1/2 medium yellow onion - diced; 1 c chopped mushrooms - I used baby bellas; 8 extra large eggs; 1 c shredded zucchini; 1 c shredded summer squash; 1 c lowfat cottage cheese (nutrition based on 1% fat); 2.5 ounces Canadian bacon - diced; 1/2 c shredded Cheddar Cheese (Nutrition based on; reduce fat variety)

(1)

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 8

Ingredients

10-12 spears asparagus 2 tsp olive oil - for sauting certain vegetables 1/2 medium yellow onion - diced 1 c chopped mushrooms - I used baby bellas 8 extra large eggs 1 c shredded zucchini 1 c shredded summer squash 1 c lowfat cottage cheese (nutrition based on 1% fat) 2.5 ounces Canadian bacon - diced 1/2 c shredded Cheddar Cheese (Nutrition based on reduce fat variety)

Directions

Nutrition info based on 8 servings from 9.5 in pie

* Heat oven to 375 degrees (F)
* Spray pie plate with cooking spray
*. Saute asparagus (cup into 1/2 pieces) in olive oil with 1/2 tsp rosemary over medium heat until cooked and wilted - remove to separate bowl - do not wipe oil from pan
* Saute mushrooms and onions in same pan until done
* Blend eggs, cottage cheese and remaining spices until cottage cheese can not be distinquished from egg
* Pour half of egg mixture into prepared pie plate
* Distribute half of shredded zucchini and squash
* Distribute sauted mushrooms and onions on top
* Dice Canadian Bacon and distribute on top of mushroom mixture
* Spread half of shreddded cheese on top of bacon
* Add remaining shredded zucchini and squash
* Pour remaining egg misture on top
* Decorate top of quiche by placing grilled asparagus pieces evenly over top
* Spread remaining cheddar on top

Bake in 375 degree oven for 45 min

Number of Servings: 8

Recipe submitted by SparkPeople user JSIMMON1.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 162.9
Total Fat: 9.2 g
Cholesterol: 255.2 mg
Sodium: 304.2 mg
Total Carbs: 4.9 g
Dietary Fiber: 1.3 g
Protein: 15.5 g

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Member Reviews

FITAT50
I made this for Mother's Day. I added spinach, Feta cheese and spices. I could not get the cottage cheese to blend well with the egg and had to cook longer than 45 minutes. My DD and DH thought there were to many veges, but I liked it. I may try using a mixture of whole eggs and whites next time. - 5/9/10