| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | 1 | servings | |
INGREDIENTS
| 1 | pk | (10 oz) frozen chopped broccoli; thawed and squeezed dry |
| 1 | c | Shredded nonfat or reduced-fat Cheddar or Swiss cheese |
| 1 | c | Dry curd or nonfat cottage cheese |
| 1 | c | Fat-free egg substitute |
| 1/4 | c | Finely chopped onion |
| 1 1/2 | ts | Dijon mustard |
| 1/8 | ts | Ground black pepper |
| 2 | md | Potatoes; scrubbed |
INSTRUCTIONS
1. Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside. 2. Coat a 9-inch deep dish pie pan (or quiche pan) with nonstick cooking spray. Slice the potatoes 1/4-inch thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust. Pour the broccoli mixture into the crust. 3. Bake at 375 degrees F for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the center comes out clean. Remove the dish from the oven, and let sit for 5 minutes before slicing and serving. NUTRITIONAL FACTS (PER SERVING) FROM SECRETS OF FAT-FREE COOKING Calories: 175 Fat: 0.4 g Protein: 20 No Bake Trail Bars Cholesterol: 6 mg Fiber: 3.5 g Sodium: 289 mg Posted to fatfree digest by "Donna Dee" <[email protected]> on Jan 22, 1999, converted by MM_Buster v2.0l.
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