Garden Veggie Crustless Quiche

This year for mother’s day, why not try a slightly different variation of a classic quiche recipe? This version adds some extra veggies, and has less saturated fat and carbs without skimping on the flavor! We promise you won’t miss the crust!

Ingredients

• 10 large eggs
• ¼ cup low-fat milk
• ½ cup low-fat cottage cheese
• ½ cup Canadian bacon, diced
• ½ cup onion, diced
• 1 cup broccoli florets, chopped small
• 3 cups spinach, chopped
• 1 small zucchini, sliced
• ½ cup cherry tomatoes, halved
• 1 tbsp basil, chopped
• ½ tsp salt
• ½ tsp ground black pepper

Directions

1. Preheat oven to 375 F. Spray a 9 inch deep dish pie pan* with non-stick cooking spray and set aside.
2. Heat a large skillet over medium-high heat. Add 1 tbsp. of oil to the pan. Add onions and Canadian bacon. Cook until onions are softened and the bacon is browned.
3. Add spinach and broccoli, cook for another 3-4 minutes. When slightly softened, add to the pie plate and spread into an even layer.
4. Add the sliced zucchini into the skillet and cook for 2 minutes on each side. Arrange into a layer in the pie pan.
5. Arrange the tomatoes in the pan with the other vegetables. Sprinkle chopped basil over the top.
6. In a large bowl, mix together the eggs, milk, cottage cheese, salt and pepper. Whisk until completely combined.
7. Pour the egg mixture over the vegetables. Place into the preheated oven. Bake for 45 minutes or until puffed and golden brown around the edges.
8. Remove from the oven and let set for 10 minutes. Cut the quiche into 8 even pieces and serve.

*Can substitute an 8x8in glass baking dish