Broccoli Quiche in Potato Crust |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Vegetarian Ingredients:
1 (10 ounce) package frozen chopped broccoli, thawed and squeezed dry |
1 cup shredded nonfat cheddar cheese or 1 cup reduced-fat cheddar cheese or 1 cup swiss cheese |
1 cup dry curds or 1 cup nonfat cottage cheese |
1 cup fat free egg substitute |
1/4 cup finely chopped onion |
1 1/2 teaspoons dijon mustard |
1/8 teaspoon ground black pepper |
2 medium potatoes, scrubbed |
Directions:
1. Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.
2. Coat a 9-inch deep dish pie pan (or quiche pan) with nonstick cooking spray.
3. Slice the potatoes 1/4-inch thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust.
4. Pour the broccoli mixture into the crust.
5. Bake at 375 degrees F for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the center comes out clean.
6. Remove the dish from the oven, and let sit for 5 minutes before slicing and serving.
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