Crustless Vegetable Quiche
This crustless vegetarian quiche is perfect for serving at your next breakfast or brunch!
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 cup diced red bell pepper
- 3 cups chopped broccoli florets
- 3 tablespoons sun dried tomatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper to taste
- 5 eggs
- 3 egg whites
- 16 ounces low fat cottage cheese
- 1/4 cup low fat milk
- 1 cup shredded cheddar cheese Colby Jack or Mozzarella can also be used
Instructions
- Preheat oven to 375° F. Spray a 9 inch pie plate with cooking oil and set aside.
- In a large skillet heat the olive oil over medium-high heat. Add the onion, bell pepper, sun dried tomatoes, and broccoli to the skillet. Season with the spices, salt and pepper and sauté for 4-5 minutes or until the vegetables have softened. Remove the skillet from the heat and let the vegetables cool while you prepare the filling.
- In a large bowl whisk together the eggs, egg whites, cottage cheese, milk and shredded cheese until the eggs are completely broken up and combined with the other ingredients. Pour in the vegetables and stir together.
- Pour the quiche filling into the prepared pie plate and bake for 45-55 minutes or until it's set. Test it by sticking a knife into the center and if it comes out clean it's ready. Let the quiche cool for several minutes before serving.
Notes
Leftovers may be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 204kcal | Carbohydrates: 11g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 133mg | Sodium: 489mg | Fiber: 3g | Sugar: 5g