Cheese & Vegetable Quiche

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Servings: 6 Difficulty: Intermediate
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A creamy, herb-infused vegetarian quiche loaded with colorful vegetables and light cottage cheese.
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This light yet satisfying vegetarian quiche swaps heavy cream for lowfat cottage cheese, creating a surprisingly creamy texture without the extra richness. The blend of diced potatoes, broccoli, and sweet red peppers provides a hearty crunch and vibrant color, while fresh basil adds a fragrant, aromatic finish. It&# 226;€™s an excellent choice for a healthy weeknight dinner, a make-ahead brunch option, or a substantial lunch that feels indulgent but remains nutritious. The egg substitute keeps it flexible for various dietary needs, making it a versatile addition to your meal rotation. Serve warm with a simple green salad for a complete, comforting meal that brings rustic French flavors to your home table.

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Cheese & Vegetable Quiche

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 44.1

Description

This light yet satisfying vegetarian quiche swaps heavy cream for lowfat cottage cheese, creating a surprisingly creamy texture without the extra richness. The blend of diced potatoes, broccoli, and sweet red peppers provides a hearty crunch and vibrant color, while fresh basil adds a fragrant, aromatic finish. It&# 226;€™s an excellent choice for a healthy weeknight dinner, a make-ahead brunch option, or a substantial lunch that feels indulgent but remains nutritious. The egg substitute keeps it flexible for various dietary needs, making it a versatile addition to your meal rotation. Serve warm with a simple green salad for a complete, comforting meal that brings rustic French flavors to your home table.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C) and coat a 10-inch quiche dish with vegetable cooking spray.
  2. Place the lowfat cottage cheese into the container of an electric blender or food processor.
  3. Cover and process the cottage cheese until it is completely smooth and creamy.
  4. Add the thawed egg substitute, skim milk, chopped fresh basil, and freshly ground pepper to the blender.
  5. Process the mixture until all ingredients are well combined and smooth; set aside.
  6. Pour olive oil into a large nonstick skillet and place over medium heat until hot.
  7. Add the diced potatoes and sliced green onions to the skillet; sauté for about 10 minutes until potatoes begin to soften.
  8. Stir in the thawed, drained broccoli and chopped sweet red pepper; sauté for an additional 4 minutes until vegetables are crisp-tender.
  9. Transfer the cooked vegetable mixture into the prepared quiche dish, spreading it evenly.
  10. Pour the egg and cottage cheese mixture evenly over the vegetables in the dish.
  11. Bake in the preheated oven for 50 minutes, or until the center is set and no longer jiggly.
  12. Remove from oven and let stand for 10 minutes to firm up before slicing into wedges.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 44.1kcal
% Daily Value *
Total Fat 1.9g3%
Saturated Fat 1.1g6%
Cholesterol 6.3mg3%
Sodium 163.8mg7%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.0g0%
Sugars 1.2g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: quiche, vegetarian, french, breakfast, brunch, dinner, healthy, lowfat, cottage cheese, egg substitute, broccoli, potatoes, basil, baked, vegetables, easy, family meal, comfort food, light, nutritious
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