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 peopleCategories: 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
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Preheat oven to 350F. Lightly spray a quiche pan or pie plate.
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In a large skillet, heat the water on MEDIUM. Add the onion, fennel and garlic, cook until soft, stirring often. Stir in roasted peppers.
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In a large bowl, combine the eggs, whipped cottage cheese and cheese. Stir in sautéed vegetables.
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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.