Tuesday, October 7, 2008
I have been making one version or another of this wonderful dish for as long as I can remember. My sister introduced me to the basic recipe which led to so many different variations. I don't even bother making a crust for it anymore, as I find that the filling is delectable by itself. This quiche is a wonderful addition to any vegetarian diet. It is high in protein, thanks to the cottage cheese, egg whites and white beans. The corn and fennel add just the right amount of texture and sweetness.
Fennel and Corn Crustless Quiche (serves 6)
1 teaspoon olive oil
1 1/2 cup fresh corn kernels (frozen and thawed okay)
1 cup chopped fennel (about 1/4" pieces)
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 cup finely chopped parsley
16oz lowfat cottage cheese
3 large eggs
1/2 cup egg whites
1 cup cooked white beans (such as white kidney or cannellini beans)
1/2 cup grated parmesan (fresh is best)
1/4 tsp of salt (optional)
3 tablespoons garbanzo flour or GF bread crumbs
Preheat oven to 375F.
Oil a deep pie dish.
Heat the oil in a thick bottom saute pan. Add the corn, fennel and saute for 5 minutes, stirring often. Mix-in the garlic powder, salt and parsley. Continue sauteing for another 2 minutes. Transfer to a large bowl.
Add cottage cheese to the corn mixture and mix well. Then add the eggs, egg whites, beans, parmesan, salt and flour or bread crumbs. Combine thoroughly and transfer to the prepared pie dish.
Bake for 1 hour or until set and golden.
This is a great dish to make ahead of time. It reheats beautifully. You can make it on the weekend, let it cool, pre-pack it into individual portions and then freeze it for a future weekday lunch.
More tasty make-ahead dishes:
Zucchini Cheese Casserole
Zucchini Blossom and Dill Frittata