Crustless Quiche with Roasted Peppers

(from kylerhea’s recipe box)

NUTRITION ESTIMATE Per Slice: 124 Calories; 5g Tot Fat; 3g Sat Fat; 167mg Cholesterol; 297mg Sodium; 6g Carb; 1g Fiber; 3g Sugar; 12g Protein. WEIGHT WATCHERS Old Points 3, PointsPlus 3

Source: Veggie Venture

Serves 8 people

Categories: Brunch, Eggs & Cheese, March2012

Ingredients

  • 1/4 cup water
  • 1 onion, chopped fine
  • 1 bulb fennel, chopped fine
  • 2 cloves garlic, minced
  • 2 large roasted peppers from a jar, drained, patted dry and chopped
  • 6 large eggs, whisked
  • 1 cup 1% cottage cheese, pureed until smooth in a small food processor (see TIPS)
  • 4 ounces grated cheese - I used half low-fat mozzarella and half feta

Directions

  1. Preheat oven to 350F. Lightly spray a quiche pan or pie plate.

  2. In a large skillet, heat the water on MEDIUM. Add the onion, fennel and garlic, cook until soft, stirring often. Stir in roasted peppers.

  3. In a large bowl, combine the eggs, whipped cottage cheese and cheese. Stir in sautéed vegetables.

  4. Transfer into quiche pan, bake for 35 – 45 minutes, until center is set and top is golden brown. (Mine was a little underdone, I took it out at 30 minutes.) Let rest 5 – 10 minutes, then cut into slices and serve.

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