Brunch anyone?

What better to do on a rainy Sunday than make brunch, text people an invite, and see who shows up! Kyle, Sabrina, and our friends Lindsay & Micah were my guinea pigs. I made a quiche and served it with sliced pears and Swedish rye bread we bought at IKEA yesterday. The mix is purchased for about $3 in what looks like a milk carton. All you have to do is add warm water, shake it up, let it sit, and bake it! It is super hardy--like a really dense dinner roll. Great flavor!












Garden Vegetable Crustless Quiche











I changed a few things here! Instead of potatoes I used a small pkg. of frozen spinach and an ear of corn. I also added onion salt and used sun dried tomato basil flavored Monterrey jack cheese.

1 1/2 cups egg substitute
3 large eggs
1 1/2 cups (6 ounces) shredded reduced-fat extra sharp cheddar cheese, divided
1 1/2 cups (6 ounces) shredded reduced-fat Monterrey Jack cheese, divided
1/2 cup 1% low-fat milk
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
1 (16-ounce) carton fat-free cottage cheese
Cooking spray
4 cups sliced zucchini (about 4)
2 cups diced potato with onion (such as Simply Potatoes)
1 cup finely chopped green bell pepper (about 1)
1 (8-ounce) package presliced mushrooms
1/2 cup chopped fresh parsley
2 tomatoes, thinly sliced

Preheat oven to 400°.
Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.

Yield: 10 servings

CALORIES 230 (30% from fat); FAT 7.7g (sat 4.6g,mono 1.3g,poly 0.3g); PROTEIN 23g; CHOLESTEROL 84mg; CALCIUM 382mg; SODIUM 716mg; FIBER 1.9g; IRON 2.1mg; CARBOHYDRATE 18.1g

Cooking Light, SEPTEMBER 2006