Crustless Vegetable Quiche

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Crustless Vegetable Quiche calories by ingredient

Introduction

A filling breakfast that will hold you for hours - much lighter than traditional quiche A filling breakfast that will hold you for hours - much lighter than traditional quiche

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.