"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Garden Vegetable Crustless Quiche Recipe

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This recipe for Garden Vegetable Crustless Quiche, by , is from Hardie Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Hall
Added: Saturday, November 15, 2008


1 1/2 C. egg substitute
3 large eggs
1 1/2 C. (6 oz.) shredded extra sharp cheddar cheese
1 1/2 C. (6 oz.) shredded Monterey Jack cheese
1/2 C. lowfat milk
1/2 C. all-purpose flour
1 tsp. Baking powder
1 tsp. Salt
1 (16 oz.) carton cottage cheese
Cooking spray
4 C. sliced zucchini (about 4)
2 C. diced potato with onion (such as “Simply Potatoes”)
1 C. finely chopped green bell pepper (about one)
1 (8 oz.) package pre-sliced mushrooms
1/2 C. chopped fresh parsley
2 tomatoes, thinly sliced

Preheat oven to 400.

Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 C. cheddar cheese, 3/4 C. Monterey jack cheese, milk, flour, baking powder, salt and cottage cheese. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next three ingredients (through mushrooms) and sauté for five minutes, or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3 quart casserole dish coated with cooking spray. Top with the remaining 1/4 cup cheddar cheese and 3/4 cup jack cheese. Bake at 400 for 35 minutes are until lightly browned and set.




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