Garden Vegetable Crustless Quiche
Garden Vegetable Crustless Quiche might be just the Mediterranean recipe you are searching for. One serving contains 289 calories, 23g of protein, and 15g of fat. This recipe serves 10. This recipe covers 22% of your daily requirements of vitamins and minerals. It works best as A mixture of flour, monterey jack cheese, egg substitute, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the egg substitute you could follow this main course with the Blueberry Cake as a dessert.
Beat egg substitute and eggs in a large bowl until fluffy.
Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add zucchini and the next 3 ingredients (through mushrooms); saut 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 the remaining 3/4 cup cheddar cheese and 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.
Note: Substitute corn or spinach for some of the vegetables, if you wish.
Wine note: Because of its eggy, custardy character, quiche is excellent with chardonnay. But this version goes in a "greener" direction, incorporating lots of zucchini, bell pepper, and parsley. So serve it with sauvignon blanc, a wine that has a touch of green flavor. Try the Honig Sauvignon Blanc 2005 from Napa Valley, California ($15). --Karen MacNeil