food tuesday: garden vegetable quiche

I’m having Easter brunch at my house this year (I almost always have people over for Easter but not always a brunch). I haven’t figured out what I’m serving yet (probably should get on that). But I’m toying with the idea of bringing out the recipe featured below. I made it for Easter a few years back and it was very good.

Garden Vegetable Crustless Quiche
straight from the pages of good ol’ Cooking Light. Their version uses all the low fat options and has a wine recommendation at the bottom. There are just some things I can’t do low fat – cheese is one of them.

1.5 cups egg substitute
3 large eggs
1.5 cups shredded extra sharp cheddar cheese, divided
1.5 cups shredded monterey jack cheese, divided
1/2 cup milk
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 (16 oz) carton of cottage cheese
cooking spray
4 cups sliced zucchini (3-4 of them)
2 cups diced potatoes with onion (Simply Potatoes makes an easy option)
1 cup finely chopped red bell pepper
1 8 oz package presliced mushrooms
1/2 cup chopped 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, 3/4 cup jack, milk, flour, baking powder, salt, and cottage cheese.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add the veggies – zucchini thru mushrooms – and saute for 5 minutes or until tender. Add the veggies and parsley to the egg mixture. Pour mixture into a lasagna pan or 9×13 dish coated with cooking spray. Top with remaining cheese. Arrange tomato slices on top.

Bake at 400 for 15 minutes. Reduce temperature to 350 (don’t take the dish out) and bake for 35 minutes or until lightly browned and set.

cook’s note: this is an easy one to substitute veggies – maybe some spring asparagus? spinach?