Garden Vegetable Crustless Quiche

Ingredients

• 1 teaspoon double-acting baking powder 
• 6 ounces cheddar cheese shredded divided reduced-fat
• 16 ounce nonfat cottage cheese fat-free
• 1.5 cups egg substitute 
• 3 large eggs 
• 2.3 ounces flour all-purpose
• 0.5 cup parsley fresh chopped
• 1 cup bell pepper green finely chopped ( 1)
• 0.5 cup milk 1% low-fat
• 6 ounces monterrey jack cheese shredded divided reduced-fat
• 8 ounce mushrooms 
• 2 cups potatoes diced with onion (such as simply potatoes)
• 0.5 teaspoon salt 
• 2  tomatoes thinly sliced
• 4 cups zucchini sliced ( 4)

Equipment

• bowl
• frying pan
• oven
• casserole dish

Directions

1. Preheat oven to 40
2. Beat egg substitute and eggs in a large bowl until fluffy.
3. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Add zucchini and the next 3 ingredients (through mushrooms); saut for 5 minutes or until tender.
6. Add the zucchini mixture and parsley to egg mixture.
7. 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.
8. 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.
9. Note: Substitute corn or spinach for some of the vegetables, if you wish.
10. Wine note: Because of its eggy, custardy character, quiche is excellent with chardonnay. But this version goes in a "greener" direction, incorporating lots of zucchini, bell pepper, and parsley. So serve it with sauvignon blanc, a wine that has a touch of green flavor. Try the Honig Sauvignon Blanc 2005 from Napa Valley, California ($15). --Karen MacNeil