The traditional veggie quiche version comes with loads of unnecessary calories and fat. Try this low fat version that still fills in the flavor.
The egg custard mixture is the base for this recipe. You may well use it with any veggies you’d like (peas, zucchini, cauliflower…etc)
3 large eggs
3 white eggs
1 cup chredded low fat cheddar cheese
½ cup low fat ricotta or cottage cheese, drained
(or 1/2 cup more of low fat cheddar cheese)
1/2 cup 1% milk
1/4 tsp cayenne pepper
1/2 tsp salt
3 cups steamed broccoli
Pre-heat oven to 375° F (200° C).
Spray 9" pie plate and set cooked broccoli in the bottom.
Sprinkle with shredded cheese.
In a large bowl combine eggs, ricotta cheese, milk and spices stirring with a fork until well blended.
Pour egg custard mixture over broccoli and cheese.
Bake in pre-heated oven for 35 minutes or until firm.