Vanessa's Crustless Quiche with Veggies and Cheese

Submitted by vanessamp

Makes 8 servings

really really low cal quiche

Ingredients

1	Cooking spray
28	g chopped onion
22	g broccoli
65	g chopped summer squash
1/8	teaspoon freshly ground black pepper
50	g shredded parmesan cheese
1	cup fresh baby spinach leaves
1	cup 1% cottage cheese
1/2	cup skim milk
28	g shredded mozzarella
2	large eggs
2	large egg whites
1/2	cup whole wheat flour
1	teaspoon baking powder
1	dash nutmeg

Directions

Preheat oven to 350°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, squash, broccoli and pepper to pan; sauté 4 minutes or until veggies are tender.
Sprinkle 25 g shredded parmesan cheese in a 9-inch pie plate coated with cooking spray. Top with veggie mixture. Top veggie mixture with Spinach
Combine remaining 25 g parmesan cheese, egg, egg whites, cottage cheese, mozzarella cheese and milk in a large bowl; stir with a whisk.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder in a small bowl, stirring with a whisk. Add flour mixture to egg mixture, stirring with a whisk until blended. Pour egg mixture over spinach and veggie mixture. Bake at 350° for 45 minutes or until a knife inserted in center of quiche comes out clean.