I like to serve a vegetarian dish at least twice a week. This Crustless Vegetable Quiche is a healthier version from your standard quiche since there is no crust. I use the majority egg whites, lowfat cheese and fat-free cottage cheese. This time I put in spinach, carrots and peppers. I always use the spinach but like to add whatever vegetables I have on hand. Leftovers are great for lunches during the week. Easy to reheat with a quick trip to the microwave.
Crustless Vegetable Quiche
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, diced
- 1 10 oz. package frozen spinach, drained and thawed
- 1/2 cup chopped yellow and red bell pepper
- 1/2 cup grated carrot
- 1 1/2 cups low-fat sharp Cheddar cheese, shredded
- 6 egg whites
- 1 egg
- 1/3 cup fat-free cottage cheese
- 1/4 teaspoon salt
- pinch of nutmeg
Instructions
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Preheat oven to 375 degrees. Spray a 9-inch pie plate with cooking spray. Saute the onion and peppers in the olive oil until the onion is transparent. Add the carrot and spinach, cook until well combined and any liquid has evaporated. Remove from heat and let cool slightly. Sprinkle the Cheddar cheese in the bottom of the pie plate. Mix the egg whites, egg and cottage cheese in a medium bowl. Add salt and nutmeg. Spread spinach mixture over cheese, pour egg mixture over spinach mixture. Bake 35 - 40 minutes until set and golden. Let stand 5 minutes before serving, cut into wedges.