Rating: 4 stars
1 Ratings
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This crustless quiche recipe is a good choice for your next brunch, but it's also nice for a vegetarian dinner served with a side salad and a slice of focaccia.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Arrange asparagus and tomatoes, cut sides up, in a single layer in a 15x10-inch baking pan. Coat vegetables with cooking spray. Roast, uncovered, for 10 to 12 minutes or until browned and tomatoes are soft. Set aside and let cool.

  • Reduce oven temperature to 375 degrees F. Combine egg, cottage cheese, onion, flour, rosemary, and pepper in a large mixing bowl. Stir in the asparagus and tomatoes.

  • Coat a 9-inch deep dish pie plate with cooking spray. Pour egg mixture into the prepared pie plate. Bake, uncovered, about 40 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese. Serve immediately.

Nutrition Facts

1/4 quiche
157 calories; protein 21.4g; carbohydrates 10.8g; dietary fiber 1.3g; sugars 2.8g; fat 2.4g; saturated fat 1.5g; cholesterol 10mg; vitamin a iu 2074IU; vitamin c 5.8mg; folate 33mcg; calcium 253.9mg; iron 3.1mg; magnesium 17.5mg; potassium 316.4mg; sodium 537.5mg.

2 1/2 lean protein,1 vegetable, 1/2 starch