Garden Vegetable Crustless Quiche

The season's best vegetables and a variety of cheeses make this vegetable quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.

• YIELD: 6 servings – (1 deep dish pie plate)

Ingredients

• 6 large eggs
• 3/4 cup (3 ounces) sharp cheddar cheese, divided
• 3/4  cup (3 ounces) shredded Italian 4 cheese blend, divided
• 1/4 cup 2% milk
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 1 lb. carton fat-free cottage cheese (8-ounces)
• Cooking spray
• 2 cups sliced zucchini (about 2)
• 1/2 cup diced onion
• 1 cup fresh sweet corn cut from the cob (about 1 ear)
• 1 Tbsp. fresh thyme chopped
• 1 Roma tomato, thinly sliced

Preparation

Preheat oven to 400°.
Beat eggs in a large bowl until fluffy. Add half of the cheddar cheese, half Italian 4 cheese blend, milk, flour, baking powder, salt, and cottage cheese.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and onion sauté for 5 minutes or until tender. Add the zucchini mixture and thyme to egg mixture. Pour mixture into a deep dish pie plate coated with cooking spray. Top with the remaining cheddar cheese and Italian 4 cheese blend. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 30 minutes or until lightly browned and set. (160° instant read thermometer)