Brunch

Crustless Vegetable Quiche is for Breakfast.

Crustless Vegetable Quiche takes 15 minutes to prepare.

Crustless Vegetable Quiche takes 45 minutes to cook.

Crustless Vegetable Quiche makes 8 servings.

The ingredients for Crustless Vegetable Quiche are:

10-12 spears asparagus
2 tsp olive oil - for sauting certain vegetables
1/2 medium yellow onion - diced
1 c chopped mushrooms - I used baby bellas
8 extra large eggs
1 c shredded zucchini
1 c shredded summer squash
1 c lowfat cottage cheese (nutrition based on 1% fat)
2.5 ounces Canadian bacon - diced
1/2 c shredded Cheddar Cheese (Nutrition based on
reduce fat variety)

Here is how you make Crustless Vegetable Quiche:

Nutrition info based on 8 servings from 9.5 in pie* Heat oven to 375 degrees (F)* Spray pie plate with cooking spray*. Saute asparagus (cup into 1/2 pieces) in olive oil with 1/2 tsp rosemary over medium heat until cooked and wilted - remove to separate bowl - do not wipe oil from pan* Saute mushrooms and onions in same pan until done* Blend eggs, cottage cheese and remaining spices until cottage cheese can not be distinquished from egg* Pour half of egg mixture into prepared pie plate* Distribute half of shredded zucchini and squash* Distribute sauted mushrooms and onions on top* Dice Canadian Bacon and distribute on top of mushroom mixture* Spread half of shreddded cheese on top of bacon* Add remaining shredded zucchini and squash* Pour remaining egg misture on top* Decorate top of quiche by placing grilled asparagus pieces evenly over top* Spread remaining cheddar on topBake in 375 degree oven for 45 minNumber of Servings: 8Recipe submitted by SparkPeople user JSIMMON1.

The nutritional information for Crustless Vegetable Quiche is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 162.9

• Total Fat: 9.2 g
• Cholesterol: 255.2 mg
• Sodium: 304.2 mg
• Total Carbs: 4.9 g
• Dietary Fiber: 1.3 g
• Protein: 15.5 g

The dietary needs meet for Crustless Vegetable Quiche is Low Carb