Broccoli Quiche Potato Crust

  • 1 package - 10 oz. frozen chopped broccoli, thawed and squeezed dry
  • 1 cup shredded nonfat or reduced-fat Cheddar or Swiss cheese
  • 1 cup dry curd or nonfat cottage cheese
  • 1 cup fat-free egg substitute
  • 1/4 cup finely chopped onion
  • 1 1/2 teas Dijon mustard
  • 1/8 teas ground black pepper
  • 2 medium potatoes, scrubbed image placeholder

Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.

CoaTbsp a 9-inch deep dish pie pan (or quiche pan) with nonstick cooking spray. Slice the potatoes 1/4-inch thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust. Pour the broccoli mixture into the crust.

Bake at 375° F for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the center comes out clean. Remove the dish from the oven, and let sit for 5 minutes before slicing and serving.

Makes 6
Submitted by: Recipe Group Member