Crustless Vegetable Quiche – yummy comfort food

It’s getting cooler now – and I’m in the kitchen more.  Digging through old recipe books, old notebooks, old piles of recipes – so I can explore my kitchen – finding foods that I LOVE.  And food that is easy to cook, relatively error proof.  Preferably food that sustains me, nourishes me – as well as tastes good.

I have NO IDEA where this recipe came from.  I tried looking it up online – to no avail. I found it in a  hand made cookbook from a few years ago.  It was from my “no carbs” phase.  One of many recipes sitting on my shelf. The best part – its packed with nutritional goodness AND tastes yummy.  So let’s get to it, shall we?

5 eggs
1/2 cup non-fat or 1% milk
3/4 cup nonfat or lowfat cottage cheese (I like Breakstone’s 2%)
1/2 cup grated part-skim mozerella cheese
10 oz. frozen, chopped broccoli, thawed – drain before using
10 oz. frozen, chopped spinach, thawed – drain before using
Sliced mushrooms – frozen or fresh
1 tbsp olive oil
1/2 tsp salt
1/4 tsp ground pepper

Preheat oven to 375 degrees.
Beat eggs.  Add milk, and beat some more. 
Add in remaining ingredients in order listed, stirring until blended. 
Pour into a deep casserole dish (lightly oiled – optional).
Place the casserole dish in a 9×13 pan filled part way with water. 
Bake at 375 for about 30-45 minutes – until knife inserted into quiche comes out clean.  I also like it to be golden brown on top.  It can take longer to cook – if you’re veggies still have a lot of water in them. 

Serves 6.  You can also freeze this – whole, or indivual serving sizes.