1 1/2 c. chopped cooked broccoli
1 c. frozen corn kernels, thawed and drained
1/4 c. very finely chopped sweet red pepper
2 T. chopped chives
1 c. low-fat (1%) cottage cheese
1/2 c. low-fat plain yogurt
1 whole egg
1 egg white
1/2 c. grated Parmesan cheese
1/4 c. all purpose flour
1 T. olive oil
1/2 t. baking powder
1/4 t. salt
Preheat oven to 350°. Lightly coat (9 inch) glass pie plate with non-stick vegetable oil cooking oil spray. Add broccoli, corn, red pepper and chives to pie plate; toss gently to mix. Combine cottage cheese, yogurt, egg, egg white, Parmesan cheese, flour, olive oil, baking powder and salt in electric blender. Blend til smooth, scraping down the sides of the blender as necessary. Pour egg mixture over vegetables in the pie plate. Gently mix and smooth top with a spatula. Bake 350° for 30-40 minutes or til brown around the edge and set in the center. Remove Quiche to a wire rack to cool for 15 minutes before slicing. Serve Quiche warm.
Vegetable Quiche recipe is published in our February, 1995 Menu Minder.