Southwestern vegetable quiche

6 Servings

Ingredients

Quantity Ingredient
1 Pie pastery
5 Eggs (if you wish; use just the whites; or egg substitute)
1 pint Cottage cheese
1 cup Shredded cheddar cheese
½ cup Chopped green chile (fresh is best; but canned works too)
1 Thinly chopped onion
1½ cup Chopped broccoli (fresh!)

Directions

Beat eggs until frothy, add cottage cheese and cheddar cheese and mix well.

Add green chile, onion and broccoli and mix. Spoon mixture into pie pastery and bake at 350degrees for 25-35 minutes (depending on altitude) or until it is firm and edges are slightly brown. Best served hot, but does well kept in fridge and re-heated in microwave. For varation try mushrooms, zucchini or other favorite vegies. The green chile really adds a nice zip to the quiche and I love it, but if you are not used to it or can't find it in your local grocery, just leave it out.

Note on Green Chile: If you are buying canned, try to find Hatch Green Chile brand, for it is by far the best, and also specifies hot, mild or medium.

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