This Crustless Quiche with zucchini and mushrooms is adapted from a recipe from Oxygen magazine. It’s delicious. Make this on the weekend so that you will have some clean meals prepared for the week ahead.
Ben’s rating: 10 out of 10!
6 egg whites
2 whole eggs
1-1/2 cups crumbled goat cheese, divided (I use soy feta and just a sprinkle of grated on the top, likely 1/4 cup)
1/2 cup skim milk (I use 1/4 cup almond milk)
1/2 cup spelt or quinoa flour
1 tsp baking powder
1 tsp sea salt, divided
2 cups low-fat cottage cheese
Olive oil spray
4 medium zucchini, sliced into thin half moons (this is generous, likely just two)
1 cup green pepper, seeded and finely chopped
1 small onion, peeled and sliced
2 cloves garlic, minced
3 cups button mushrooms, sliced (I use four large ones)
2 cups spinach
1/2 cup fresh basil, chopped (or your favourite spice mix)
1/2 tsp black pepper
Preheat over to 400. In a large bowl whisk together egg whites and whole eggs.
Add 1 cup cheese, milk, flour, baking powder, 1/2 tsp salt and cottage cheese. Mix until well combined.
Spray skillet with oil and saute veggies until soft, about 8 minutes.
Add veggies to bowl. Mix in basil, black pepper and remaining 1/4 tsp salt.
Spray casserole dish with oil and pour in mixture. Top with remaining cheese. Bake 20 minutes. Lower to 350 and bake another 45 minutes.
Makes 8 servings. 270 cal, 22g protein, 16g carbs, and 15g fat. Even lighter with the above adjustments.
Health Meal Prep is the key to clean eating for busy peeps!