SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Light Colorado Quiche

Makes: 8 servings
Prep 15 mins Bake 45 mins to 50 mins
Light Colorado Quiche
Ingredients
  • 1/2  cup  fat-free milk
  • 2  tablespoons  all-purpose flour
  • 3/4  cup  refrigerated or frozen egg product, thawed
  • 1  cup  low-fat cottage cheese
  • 2  ounces  reduced-fat cream cheese (Neufchatel), cut up
  • 1  cup  shredded sharp cheddar cheese or Monterey Jack cheese (4 ounces)
  • 1/2  teaspoon  sugar
  • 1/8  teaspoon  ground black pepper
  •  Fresh chopped tomatoes (optional)
  •  Chopped fresh basil or oregano (optional)
Directions

1. Preheat oven to 350 degrees F. In a medium bowl, gradually whisk the milk into the flour until smooth. Whisk in the egg, cottage cheese, and cream cheese (mixture will not be smooth). Stir in cheddar cheese, sugar, and pepper.

2. Pour mixture into a lightly greased 9-inch pie plate. Bake for 45 to 50 minutes or until puffed and golden and a knife inserted near the center comes out clean. Serve immediately. If desired, garnish with tomatoes and fresh herbs.

Nutrition Facts (Light Colorado Quiche)
  • Servings Per Recipe 8,
  • cal. (kcal) 118,
  • Fat, total (g) 6,
  • chol. (mg) 22,
  • sat. fat (g) 4,
  • carb. (g) 4,
  • fiber (g) 0,
  • pro. (g) 11,
  • vit. A (IU) 534,
  • vit. C (mg) 0,
  • sodium (mg) 283,
  • calcium (mg) 151,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe