| 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" <sisdd@hotmail.com> on Jan 22,
1999, converted by MM_Buster v2.0l.
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