Crustless Vegetable Quiche

10 ingredients
7 steps

Ingredients

  • 2 c. sliced zucchini
  • 1/2 c. chopped onion
  • 1 c. egg substitute (Fleischmann's Beaters)
  • 1 1/2 c. skim milk
  • 1 Tbsp. flour
  • 1/8 tsp. white pepper
  • 1/8 tsp. nutmeg
  • 1/8 tsp. allspice
  • 1 1/2 (6 oz.) shredded low-fat cheese (6 grams fat or less per oz.)
  • 1 (4 oz.) can mushroom pieces, drained

Directions

  1. 1
    In a covered medium saucepan, cook zucchini and onion in 2 to 3 tablespoons water for 5 to 6 minutes; drain.
  2. 2
    In a large bowl, combine egg substitute, milk, flour, nutmeg, white pepper and zucchini mixture.
  3. 3
    Pour into an 11 x 7-inch glass baking dish. Put glass baking dish into a 13 x 9-inch pan.
  4. 4
    Bake at 325° for 1 hour.
  5. 5
    Let stand for 5 to 10 minutes before serving.
  6. 6
    Makes 4 servings.
  7. 7
    Serving size: 3 1/2 x 5 1/2-inches.

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