Crustless Vegetable Quiche – Diabetes Recipes

Crustless Vegetable Quiche – Diabetes Recipes.

Crustless Vegetable Quiche
Crustless Vegetable Quiche

 
Who really needs a crust for a quiche? If you prefer, you can substitute 2 whole eggs or the egg substitute equivalent of 2 eggs for the 4 whites.

  • Olive oil and flour, for pie dish
  • 1 cup cottage cheese
  • 4 egg whites
  • 2 tablespoons snipped fresh dill
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon ground black pepper
  • Salt to taste
  • 2 teaspoons olive oil
  • 1½ cups sliced mushrooms
  • ½ cup chopped asparagus
  • ¼ cup chopped leek (white and light green parts)
  • ¼ cup shredded carrot
  • 2 cups bite-size spinach pieces
1 Preheat oven to 350°F. Thoroughly grease a 9-inch pie dish with olive oil and dust with flour.
2 Place the cottage cheese, egg whites, dill, flour, Worcestershire sauce, pepper, and salt in a food processor fitted with a steel blade. Process until smooth; set aside.
3 In a medium nonstick skillet, heat the oil over medium-high heat. Add the mushrooms, asparagus, leek, and carrot. Cook, stirring, until all the vegetables are slightly softened, about 3 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute. Let cool completely.
4 Stir the cottage cheese mixture into the vegetable mixture. Pour into prepared pie dish.
5 Bake 40 minutes or until top is browned and knife inserted in center comes out clean. Run sharp knife around the edge of the pan to release the quiche.

SERVES: 6

Diabetic Exchanges: ¼ very lean meat; ¾ meat; ¾ vegetable; ½ fat
REDUCED FAT: Use one-percent cottage cheese.
Diabetic Exchanges: ¼ other carbohydrate; 1 very lean meat; ¾ vegetable; ½ fat
REDUCED SODIUM: Use low-sodium cottage cheese.
Diabetic Exchanges: ¼ very lean meat; ¾ meat; ¾ vegetable; ½ fat

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