New Recipe

I tried this and it was good:  I added just a little garlic powder and I used canned mushrooms drained well. 

Garden Quiche

	Makes 6 Servings 1 small onion, chopped 1 medium green pepper, chopped 1 tsp butter or margarine 4 ounces fresh mushrooms, sliced 1 cup Swiss cheese, grated 1 1/2 cups Cottage cheese 1/2 tsp black pepper 4 eggs 1/3 cup Milk1 tsp salt 1 Tbsp dried parsley   Preheat oven to 400° F.   Coat a 9-inch round baking dish with nonstick cooking spray.   Sauté onions and peppers in butter in nonstick skillet for about 5 minutes. Add mushrooms. Continue cooking for about 3 more minutes.   Meanwhile, combine Swiss cheese, cottage cheese, and black pepper in a medium bowl. Set aside.   Beat eggs for about two minutes. Add milk, salt, and parsley. Continue to beat for another minute or so.   Place half the cheese mixture in the prepared baking dish.   Add the cooked pepper-onion-mushroom mixture. Layer with remaining cheese mixture.   Pour egg mixture on top. Bake for about 35 minutes or until a knife inserted in center comes out clean.   Let rest for 5 to 10 minutes before serving. Per serving:  197 calories; 17.2 grams protein; 11.3 grams fat; 6.2 grams saturated fat; 6.3 grams carbohydrates; 0.8 gram fiber

Yummy!! For some reason, since my surgery I haven't been able to eat enough eggs!  I could truly have eggs two meals and day, but I'm holding myself back just so I won't get sick of 'em! I love these crustless quiches!! I make a crustless quiche kine of like this but use 3/4 c. Eggbeaters (or three whole eggs) whisked to foamy.  Then add 2 Tb. almond flour (or whole blanched almonds pulsed in the food processor to flour consistency), 1/2 tsp. baking powder, 1/2 c. Light Silk Soy milk, shredded yellow squash, 2 slices turkey bacon (cooked and crumbled), the mushrooms, chopped green onion, cottage cheese, swiss cheese, 1/2 tsp. rosemary, pinch each of oregano and basil.  I sprinkle Parmesan cheese on top.  Bake at 350 oven for about 40 minutes or until set.

Looks womderful Ruby, Also looks like a good meal with a salad to have for the spring and summer. Thanks for the recipe.                                          Annie