Tex-Mex Crustless Quiche
Prep Time
15mins
Time to Table
1hr
Servings
6
Ingredients
- 3/4 cup Daisy Cottage Cheese
- 2/3 cup reduced fat baking mix
- 2/3 cup refrigerated egg product
- 1/4 teaspoon black pepper
- 15 ounce can low-sodium black beans, rinsed and drained
- 1/2 cup chopped green onions
- 1/3 cup reduced fat cheddar cheese
- 2 Roma tomatoes, seeded and chopped
- 1 small jalapeno pepper, finely chopped
- 1/4 cup Pico de Gallo
Ingredients
- 3/4 cup Daisy Cottage Cheese
- 2/3 cup reduced fat baking mix
- 2/3 cup refrigerated egg product
- 1/4 teaspoon black pepper
- 15 ounce can low-sodium black beans, rinsed and drained
- 1/2 cup chopped green onions
- 1/3 cup reduced fat cheddar cheese
- 2 Roma tomatoes, seeded and chopped
- 1 small jalapeno pepper, finely chopped
- 1/4 cup Pico de Gallo
Directions
- Heat the oven to 400 degrees. Spray the bottom and sides of a 9-inch glass pie plate with nonstick spray.
- In a large bowl, whisk together the cottage cheese, baking mix, egg product, and pepper. Stir in the beans, onions, cheese, tomatoes and jalapeno. Pour the mixture evenly into the pie plate. Bake the quiche for 35 minutes or until a knife inserted in the center comes out clean. Cool for at least 10 minutes.
- Cut into six slices and garnish each slice with a spoonful of Pico de Gallo.
- Calories:174
- Cholesterol:7
- Dietary Fiber:4
- Protein:13
- Sat Fat:1
- Sodium:445
- Sodium:447
- Sugars:3
- Total Carbohydrate:23
- Total Fat:3
