Ideal as a weeknight supper or Sunday brunch, crustless triple-cheese quiche takes just minutes of prep time before cooking in the oven.
Here's the skinny:
1/2 cup whole milk >
1/2 cup fat-free milk
3 eggs, lightly beaten >
3/4 cup refrigerated or frozen egg product, thawed
1 cup cottage cheese >
1 cup low-fat cottage cheese
4 ounces cream cheese, cut up >
2 ounces reduced-fat cream cheese (Neufchâtel), cut up
4 slices crisp-cooked bacon, crumbled >
chopped tomatoes (optional)
Nutritional Highlights
200 (before)
120 (after)
8 g (before)
4 g (after)
15 g (before)
6 g (after)
120 mg (before)
20 mg (after)
1/2 cup fat-free milk
2 tablespoons Gold Medal® all-purpose flour
3/4 cup refrigerated or frozen egg product, thawed
1 cup low-fat cottage cheese
2 ounces reduced-fat cream cheese (Neufchâtel), cut up
1 cup shredded sharp cheddar cheese or Monterey Jack cheese (4 ounces)
1/2 teaspoon sugar
1/8 teaspoon ground black pepper
Fresh tomatoes, chopped (optional)
Fresh basil or oregano (optional)
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1 Preheat oven to 350°F. In a medium bowl, gradually whisk the milk into the flour until smooth. Whisk in the egg, cottage cheese, and cream cheese (mixture will not be smooth). Stir in cheddar cheese, sugar, and pepper.
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2 Pour mixture into a lightly greased 9-inch pie plate. Bake for 45 to 50 minutes or until puffed and golden and a knife inserted near the center comes out clean. Serve immediately. If desired, garnish with tomatoes and fresh herbs.
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Nutritional Information
1/8 wedge:
Calories 120 (Calories from Fat 50); Total Fat 6g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 20mg; Sodium 280mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 2g); Protein 11g
% Daily Value
Vitamin A 10%; Calcium 15%; Iron 4%
Exchanges
0.00 Lean Meat, 1 1/2 Very Lean Meat, 1 Fat
Carbohydrate Choices
