Low-Fat Crustless Quiche
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Makes: 1 10-12" quiche
1 large broccoli head, cut into small florets
1 medium onion, chopped coarsely
1 carrot, grated
1 small can ripe, sliced olives, drained
16 oz. fat-free ricotta cheese
6 oz. feta cheese (may substitute 3/4 c. grated cheese) -- I use Greek
style feta cheese with cracked peppercorns
3 eggs -or- equivalent amount of Egg Beaters
1/2 t. grated nutmeg
Preheat oven to 350 degrees Fahrenheit. Spray one 10-12" quiche
pan or pie pan with cooking spray.
Place broccoli in pan, covering bottom. Sprinkle chopped onion and
carrot over top; add layer of sliced ripe olives.
In food processor bowl, combine ricotta cheese, feta cheese, eggs,
and nutmeg. If using plain feta cheese, add freshly cracked black
pepper to taste. Blend thoroughly. Spoon into pan and level top
with spoon or spatula. Sprinkle top lightly with nutmeg.
Bake approximately 40-50 minutes, or until top begins to brown
slightly and top looks "set".
VARIATIONS:
You may add or vary the vegetables used in this dish to your tastes.
This might include vegetables such as zucchini, yellow squash, corn
(drain thoroughly if using canned), peas, etc.
In addition, you may choose to add some ham, cut into cubes. Crumbled
bacon may also be used to add flavor. Note that these additions will
increase the fat content of the dish.
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