This crustless quiche recipe is a good choice for your next brunch, but it's also nice for a vegetarian dinner served with a side salad and a slice of focaccia.
Ingredients
8 ounces asparagus, cut into 1-inch pieces
4 ounces cherry tomatoes or grape tomatoes, halved
Cooking spray
2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
1 cup fat-free cottage cheese
¼ cup finely chopped red onion
2 tablespoons flour
Great Value All Purpose Flour, 32 oz
See Everyday Low Price
2 teaspoons chopped fresh rosemary
¼ teaspoon ground pepper
¼ cup finely grated Asiago cheese (1 ounce)
Preparation
Prep. 20 m
Ready In 1 h 10 m
Preheat oven to 400°F. Arrange asparagus and tomatoes, cut sides up, in a single layer in a 15x10-inch baking pan. Coat vegetables with cooking spray. Roast, uncovered, for 10 to 12 minutes or until browned and tomatoes are soft. Set aside and let cool.
Reduce oven temperature to 375°F. Combine egg, cottage cheese, onion, flour, rosemary, and pepper in a large mixing bowl. Stir in the asparagus and tomatoes.
Coat a 9-inch deep dish pie plate with cooking spray. Pour egg mixture into the prepared pie plate. Bake, uncovered, about 40 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese. Serve immediately.
Nutrition information
Serving size: ¼ quiche
Per serving: 157 calories; 2 g fat(2 g sat); 1 g fiber; 11 g carbohydrates; 21 g protein; 33 mcg folate; 10 mg cholesterol; 3 g sugars; 2,074 IU vitamin A; 6 mg vitamin C; 254 mg calcium; 3 mg iron; 537 mg sodium; 316 mg potassium
Nutrition Bonus: Vitamin A (41% daily value), Calcium (25% dv)
Carbohydrate Servings: ½
Exchanges: 2½ lean protein,1 vegetable, ½ starch
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