Crustless Vegetable Quiche - Low Carb



Crustless Vegetable Quiche

Ingredients
chopped onions
finely chopped carrots
diced sweet red peppers
sliced mushrooms
1/4 c. reduced-sodium defatted chicken broth
1 tsp. olive oil
egg whites
1/2 c. part-skim ricotta cheese
1 1/2 c. nonfat cottage cheese
1 tsp. cornstarch
2 tbsp. grated Parmesan cheese
1/4 tsp. hot-pepper sauce
shredded low-fat extra-sharp cheddar cheese
3/4 tsp. dry mustard
1/3 c. chopped fresh parsley
Directions
  1. Preheat the oven to 350°F. Coat a 10" pie plate with no-stick cooking spray. Set aside.
  2. In a 10" no-stick skillet over medium-high heat, combine the onions, carrots, peppers, mushrooms, broth and oil; cook and stir for 5 minutes, or until the vegetables are soft and all the liquid has evaporated.
  3. In a food processor or blender, combine the egg, egg whites, ricotta, cottage cheese, cornstarch and Parmesan; puree until very smooth. Stir in the hot-pepper sauce, Cheddar, dry mustard, parsley and vegetables. Pour into the pie plate. Bake for 35 minutes, or until the quiche is set and lightly browned. Let it sit for 5 minutes before serving.





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Date: 05.12.2018, 23:55 / Views: 83161