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Bell pepper and zucchini crustless quiche

By Laurel Anderson

Bell pepper and zucchini crustless quiche

Prep:15minCook:1h

Updated at: Tue, 29 Aug 2023 22:06:43 GMT

Nutrition balance score

Great

Glycemic Index

25

Low

Glycemic Load

3

Low

Nutrition per serving

Calories170.6 kcal (9%)

Total Fat6.9 g (10%)

Carbs11.1 g (4%)

Sugars8 g (9%)

Protein17.1 g (34%)

Sodium353.6 mg (18%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

or small onion, finely chopped

2red bell peppers

coarsely chopped

1.5 lbzucchini

coarsely chopped

1 Tbspfresh rosemary

1 tspfresh thyme

1 cuplow-fat cottage cheese

1 ozparmesan

grated, or other cheese

Instructions

Step 1

Sauté shallots, then mushrooms, then greens with herbs and pepper in a large pan until cooked down and most moisture is gone. Remove from heat and let cool.

Step 2

Preheat oven to 375 F. Lightly oil 8x8 baking dish.

Step 3

In a medium bowl, whisk together eggs and egg whites with a bit of pepper. Add cottage cheese and stir in, trying to break up large curds.

Step 4

Add cooled vegetables to egg mixture and stir to combine. Pour into baking dish. Top with slices of tomato and grated parmesan.

Step 5

Bake for 30-60 minutes, until set (tester should come out clean). Remove from oven and let cool at least 5 minutes before serving.

Notes

1 liked

0 disliked

Delicious

Easy

Moist

Laurel Anderson· last year

I had to add 3x10 minutes to the baking time (starting with 35 minutes) in order for the middle to set, probably because I'd been impatiently cooking the vegetables on too high heat and didn't get enough of the water out. Could have added more herbs, but generally good.

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