Light Quiche

Name: Light Quiche
Ingredients: 12 cup nonfat milk; 2 tablespoons all-purpose flour; 34 cup fat-free liquid egg product (refrigerated or frozen and thawed); 1 cup low fat cottage cheese; 2 ounces reduced-fat cream cheese, cut up (Neufchatel); 1 cup shredded sharp cheddar cheese (4 ounces) or 1 cup monterey jack cheese (4 ounces); 12 teaspoon sugar; 18 teaspoon ground black pepper

8 ingredients

8 steps

Ingredients

12 cup nonfat milk
2 tablespoons all-purpose flour
34 cup fat-free liquid egg product (refrigerated or frozen and thawed)
1 cup low fat cottage cheese
2 ounces reduced-fat cream cheese, cut up (Neufchatel)
1 cup shredded sharp cheddar cheese (4 ounces) or 1 cup monterey jack cheese (4 ounces)
12 teaspoon sugar
18 teaspoon ground black pepper

Directions

1

Preheat oven to 350 degrees F. In a medium bowl, gradually whisk the milk into the flour until smooth.
2

Whisk in the egg, cottage cheese, and cream cheese (mixture will not be smooth).
3

Stir in cheddar cheese, sugar, and pepper.
4

Pour mixture into a lightly greased 9-inch pie plate.
5

Bake for 45 to 50 minutes or until puffed and golden and a knife inserted near the center comes out clean.
6

Serve immediately.
7

If desired, garnish with tomatoes and fresh herbs.
8

Toppings: Chopped fresh basil or oregano (optional), chopped fresh tomatoes.