Garden Vegetable Crustless Quiche

Recipe for Garden Vegetable Crustless Quiche - The season’s best vegetables and a variety of cheeses make this vegetable quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.


The season’s best vegetables and a variety of cheeses make this Garden Vegetable Crustless Quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.

The season’s best vegetables and a variety of cheeses make this Garden Vegetable Crustless Quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.



Garden Vegetable Crustless Quiche

Garden Vegetable Crustless Quiche
Rate this recipe
1ratings
Category: Breakfast

The season’s best vegetables and a variety of cheeses make this Garden Vegetable Crustless Quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.


  • 1 1/2 cups egg substitute
  • 3 large eggs
  • 1 1/2 cups (6 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
  • 1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided
  • 1/2 cup 1% low-fat milk
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 (16-ounce) carton fat-free cottage cheese
  • Cooking spray
  • 4 cups sliced zucchini (about 4)
  • 2 cups diced potato with onion (such as Simply Potatoes)
  • 1 cup finely chopped green bell pepper (about 1)
  • 1 (8-ounce) package presliced mushrooms
  • 1/2 cup chopped fresh parsley
  • 2 tomatoes, thinly sliced



  1. Preheat oven to 400°.
  2. Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.
  4. Note: Substitute corn or spinach for some of the vegetables, if you wish.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

106 Shares
Pin106
Share
Email