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Title: Broccoli Quiche in Potato Crust
Categories: Egg Vegetable Casserole Lowfat Breakfast
Yield: 5 Servings
| 1 | pk | 10oz fozen chopped broccoli |
| Thawed and squeezed dry | ||
| 1 | c | Nonfat/reduced shredded |
| Cheddar OR Swiss cheese | ||
| 1 | c | Nonfat cottage cheese |
| 1 | c | Fatfree egg substitute |
| 1/4 | c | Finely chopped onion |
| 1 1/2 | ts | Dijon mustard |
| 1/8 | ts | Black pepper |
| 2 | md | Potatoes, scrubbed |
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 375 degrees for about 45 minutes, or until the top is golden brown and a sharp knife iinserted 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.
Per serving: 175 calories, 6 mg cholesterol, 0.4 g fat, 3.5 g fiber, 20 g protein, 289 mg sodium
From "Secrets for Fat Free Cooking" by S. Woodruff, RD
From: Barbara O'keefe Date: 20 Nov 96 Low-Fat Echo Ä
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