Crustless Zucchini and Roma Tomato Quiche – brought to you by the Mandolin Inn
Serves 12-16 people (indicates changes you can make to lower the fat)
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1 dozen eggs (equivalent # egg beaters) |
2 large roma tomatoes, 1-1’1/2 cup grape tomatoes or any home grown tomatoes, diced |
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2 cups cottage cheese (low or nonfat) |
4 tablespoons melted butter (omit) |
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2 cups shredded cheddar cheese (lite or low fat cheese) |
1 tablespoon fresh basil, finely diced (1 teaspoon dried) |
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1 teaspoon minced garlic |
½ tablespoon fresh oregano, finely diced (1/2 teaspoon dried) |
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1 medium zucchini, diced |
Melt butter in skillet, add minced garlic, diced zucchini and diced tomatoes and sauté until soft. Add basil and oregano, mix well and simmer on low for 10-15 minutes.
In a large bowl beat eggs, then combine the rest of the ingredients and mix well. Spray two deep-dish glass pie pans (or one 9×13 inch glass-baking dish) with cooking spray, and then fill with contents of mixing bowl. Bake in a 350° oven for 40-45 minutes. Let stand 5 minutes then cut into wedges and serve.
(Note – this may be prepared in advance except for baking, then refrigerated, covered overnight.)