Broccoli quiche in potato crust

5 Servings

Ingredients

Quantity Ingredient
1 pack 10oz fozen chopped broccoli
Thawed and squeezed dry
1 cup Nonfat/reduced shredded
Cheddar OR Swiss cheese
1 cup Nonfat cottage cheese
1 cup Fatfree egg substitute
¼ cup Finely chopped onion
1½ teaspoon Dijon mustard
⅛ teaspoon Black pepper
2 mediums Potatoes, scrubbed

Directions

Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.

Coat a 9 inch deep dish pie pan with nonstick cooking spray. Slice the potatoes ¼ inch thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust. Pour the broccoli mixture into the crust. Bake at 375 degrees for about 45 minutes, or until the top is golden brown and a sharp knife iinserted in the center of the quiche comes out clean. Remove the dish from the oven, and let sit for 5 minutes before slicing and serving.

Per serving: 175 calories, 6 mg cholesterol, ⅖ g fat, 3½ g fiber, 20 g protein, 289 mg sodium

From "Secrets for Fat Free Cooking" by S. Woodruff, RD From: Barbara O'keefe Date: 20 Nov 96 Low-Fat Echo Ä

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