Crustless Quiche Casserole

Submitted by shakti

Makes 16 servings

You could eat off of this for days! I got this out of Cooking Light magazine. It's a crustless quiche made with Egg Beaters and fat free dairy, and it's filled with vegetables that you don't even notice because it tastes so good!~ I always make one at the beginning of the week, then me and my fiance eat off of it until it's gone. Try it! It's a great breakfast, and you can put anything in it! A great way to use up all those veggie odds and ends that get left over after cooking dinner. Serve as a nice, light dinner over greens and tomato slices with a springy Sauvignon Blanc.

Ingredients

1 1/2	cups egg beaters
3	large eggs
6	ounces cheddar cheese, nonfat, shredded
6	ounces mozzarella cheese, nonfat, shredded
1/2	cup milk, lowfat, 1% milkfat
1/2	cup all-purpose flour
1	teaspoon baking powder
1/2	teaspoon salt
16	ounce cottage cheese, nonfat
4	cups zucchini, sliced
1 1/2	cup potato, diced
1/2	cup onion, diced
2	tomatoes, sliced
1	cup red bell pepper, chopped
8	ounces mushrooms, sliced

Directions

Preheat oven to 400 degrees.
Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup mozzarella cheese, milk, flour, baking powder, salt, and cottage cheese.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking-spray. Add zucchini and the next 3 ingredients (through mushrooms), and saute for 5 minutes or until tender. Add the zucchini mixture to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with remaining 3/4 cup cheddar and 3/4 cup mozzarella cheese. Arrange tomato slices over cheese. Bake at 400 degrees for 15 minutes. Reduce oven temperature to 350 degrees (do not remove dish from the oven) and bake for 35 minutes or until lightly browned and set.
Yield: 16 servings.