Crustless Vegetable Quiche – Diabetes Recipes.
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
Tagged: diabetes recipes
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