Garden Vegetable Crustless Quiche

There are probably a million different quiche recipes out there with endless combinations and I have made around a hundred of them (OK, it's probably not THAT many but it's been quite a few.) Personally, I could eat quiche everyday. I have been making this recipe for years and love the fact that it packs just shy of a farmer's market in it and is very low in fat. Oh, and it feeds a crowd! For the past two years I have made it for my MOPS group and have been asked to share the recipe and have been promising it to my fellow MOPS mom. Sorry it took so long but here it is!

(This particular one had a few issues due to having to sub ingredients so it had to be

in the oven longer and the top got a little too done but you get the picture!)

Garden Vegetable Crustless Quiche

Substitute corn or spinach for some of the vegetables, if you wish.

1-1/2 cups egg substitute- I have NEVER done this personally. I just keep adding eggs until I get to 1-1/2 cups. Then add 3 more eggs (next ingredient)

3 large eggs

1-1/2 cups (6 ounces) shredded extra sharp cheddar cheese, divided

1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided

1/2 cup milk

1/2 Cup all-purpose flour (about 2-1/4 ounces)

1 teaspoon baking powder

1/2 teaspoon salt

1 (16-ounce) carton cottage cheese

cooking spray

4 cups sliced zucchini (about 4)

2 cups diced potato with onion (such as Simply Potatoes) OR, I cut up the potato and onion myself

1 cup finely chopped green bell pepper (about 1)

1 (8-ounce) package presliced mushrooms

1/2 cup chopped fresh parsley

2 tomatoes, thinly sliced

1. Preheat oven to 400°.
2. Beat eggs in a large bowl until fluffy. Add 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); saute for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with remaining 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.
Yield: 10 servings.

Recipe comes from Cooking Light magazine