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!
| Servings: 8 | Prep Time: 20 minutes | Cook Time: 45 minutes |
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
- Preheat oven to 375 F. Spray a 9 inch deep dish pie pan* with non-stick cooking spray and set aside.
- 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.
- Add spinach and broccoli, cook for another 3-4 minutes. When slightly softened, add to the pie plate and spread into an even layer.
- Add the sliced zucchini into the skillet and cook for 2 minutes on each side. Arrange into a layer in the pie pan.
- Arrange the tomatoes in the pan with the other vegetables. Sprinkle chopped basil over the top.
- In a large bowl, mix together the eggs, milk, cottage cheese, salt and pepper. Whisk until completely combined.
- 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.
- 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
