| Broccoli Quiche In Potato Crust
one 10 ounce package of frozen chopped broccoli, thawed & squeezed dry
1 cup of Nonfat/reduced shredded Cheddar or Swiss cheese
1 cup of nonfat cottage cheese
1 cup of fat free egg substitute
1/4 cup of finely chopped onion
1-1/2 teaspoon of Dijon mustard
1/8 teaspoon of black pepper
2 medium potatoes, scrubbed |
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Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside. Coat a 9 inch deep dish pie pan with nonstick cooking spray. Slice the potatoes 1/4 inch thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust. Pour the broccoli mixture into the crust. Bake at 375ºF. for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the center of the quiche comes out clean. Remove the dish from the oven, and let sit for 5 minutes before slicing and serving. Servings: 5
Per serving: 175 calories, 6 mg cholesterol, 0.4 g fat, 3.5 g fiber, 20 g protein, 289 mg sodium
From: Secrets of Fat-Free Cooking Back to Quiche recipes |
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