Cheese & Vegetable Quiche
Submitted by zimflim
Crustless vegetable quiche with broccoli, potatoes, and red peppers in a light cottage cheese and egg substitute base. Low-fat, high-protein, and packed with fresh vegetables.
YIELD
6 servingsPREP
25 minCOOK
50 minREADY
90 minNo crust, no guilt, all flavor. This crustless quiche swaps out the heavy cream and buttery pastry shell for blended cottage cheese and egg substitute, keeping things light without sacrificing that smooth, custard-like texture.
Sauteed potatoes, broccoli, red peppers, and green onions fill every slice with color and crunch. Fresh basil ties everything together with a bright, herby note.
It’s a solid choice for brunch, meal prep, or a light weeknight dinner that comes together with minimal hands-on time.
Kitchen Tips
- Blend the cottage cheese until completely smooth. Any lumps will show up in the finished quiche and throw off the silky texture.
- Saute the potatoes for the full 10 minutes so they’re tender before going into the oven. Undercooked potato chunks in a quiche are no fun.
- Let it rest for 10 minutes after baking before slicing. The custard continues to set as it cools and the slices will hold together cleanly.
- This reheats well in the microwave for quick weekday breakfasts. Make it on Sunday and portion it out for the week.
Ingredients
Directions
Place cottage cheese in container of an electric blender or food processor, top with cover and process until smooth.
Add egg substitute, milk, basil and pepper; process until smooth.
Set aside.
Pour oil in a large nonstick skillet; place of medium heat until hot.
Add potatoes and green onions; sauté 10 minutes.
Add broccoli and red pepper; sauté an additional 4 minutes or until vegetables are crisp-tender.
Place vegetable mixture in a 10-inch quiche dish that has been coated with cooking spray.
Pour egg substitute mixture over vegetables.
Bake at 350℉ (180℃) F for 50 minutes or until set.
Let stand 10 minutes before slicing into wedges.
Comments
