Crustless Vegetable Quiche

Who really needs a crust for a quiche? If you prefer, you can substitute 2 whole eggs or the eggsubstitute equivalent of 2 eggs for the 4 whites.

1 - Preheat oven to 350°F. Thoroughly grease a 9-inch pie dish with olive oil and dust withflour.

2 - Place the cottage cheese, egg whites, dill, flour, Worcestershire sauce, pepper, and salt in afood processor fitted with a steel blade. Process until smooth; set aside.

3 - In a medium nonstick skillet, heat the oil over medium-high heat. Add the mushrooms,asparagus, leek, and carrot. Cook, stirring, until all the vegetables are slightly softened,about 3 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute. Let coolcompletely.

4 - Stir the cottage cheese mixture into the vegetable mixture. Pour into prepared pie dish.

5 - Bake 40 minutes or until top is browned and knife inserted in center comes out clean. Runsharp knife around the edge of the pan to release the quiche.

SERVES: 6

Diabetic Exchanges: ¼ very lean meat; ¾ meat; ¾ vegetable; ½ fat

REDUCED FAT:

Use one-percent cottage cheese.Diabetic Exchanges: ¼ other carbohydrate; 1 very lean meat; ¾ vegetable; ½ fat

REDUCED SODIUM:

Use low-sodium cottage cheese.Diabetic Exchanges: ¼ very lean meat; ¾ meat; ¾ vegetable; ½ fat