Crustless Feta & Cheddar Quiche

Ingredients:

• nonstick olive oil cooking spray
• 4 eggs, beaten
• 1/3 cup whole-wheat pastry flour
• 4 cloves garlic, minced
• 1 tbsp. chopped fresh dill, thyme or mint
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. kosher salt
• 1 1/2 cups low-fat cottage cheese
• 1 (10 oz.) package frozen chopped broccoli, cooked and drained
• 1 cup  crumbled feta cheese (4 oz.)
• 1 cup reduced-fat cheddar cheese (4 oz.)

Makes 8 Servings

1. Preheat the oven to 350 F. Lightly coat a 9-inch pie plate with cooking spray.
2. In a medium bowl, combine the eggs, flour, garlic, dill, salt and pepper. Stir in cottage cheese, broccoli, feta and cheddar. Spoon into the prepared pie plate.
3. Bake for 40-45 minutes or until a knife inserted near center comes out clean. Cool on a wire rack for 5-10 minutes before serving.

WW POINTS VALUE: 8 pts.

 

Note; This recipe appears in the New Sonoma Cookbook. This crustless quiche is so creamy and delicious it will quickly fill you up and leave you happy. There's nothing like the combination of eggs, herbs and different cheeses. You can use dill, thyme, mint, oregano, parsley or basil or a combination of herbs and the quiche will still be delicious. You can substitute frozen chopped spinach in place of the broccoli and the quiche will be just as creamy. I highly recommend making this quiche on a Sunday morning when you're relaxed and not in a hurry. You'll want to enjoy this treat and you can eat whatever is left for your next breakfast.