Garden Quiche

1% Lowfat Milk Great breakfast solution!
Serving Size: 1/6 of recipe
Servings: 6
Calories Per Serving: 190

INGREDIENTS
1 small onion, chopped
1 medium green pepper, chopped
1 teaspoon butter or margarine
4 ounces fresh mushrooms, sliced
1 cup Swiss cheese, grated
1 1/2 cups Crowley Cottage Cheese
1/2 teaspoon black pepper
4 eggs
1/3 cup Crowley Lowfat Milk
1 teaspoon salt
1 Tablespoon dried parsley

Preheat oven to 400ºF.
Coat a 9-inch round baking dish with non-stick cooking spray. Sauté onions and peppers in butter in skillet for about 5 minutes. Add mushrooms. Continue cooking for about 3 more minutes.

Meanwhile, combine Swiss cheese, cottage cheese, and black pepper in a medium bowl. Set aside.

Beat eggs for about two minutes. Add milk, salt, and parsley. Continue to beat for another minute to so.

Place half the cheese mixture in the prepared baking dish. Add the cooked pepper-onion-mushroom mixture. Layer with remaining cheese mixture. Pour egg mixture on top.

Bake for about 35 minutes or until a knife inserted in center comes out clean. Let rest for 5 to 10 minutes before serving.

Quick Tip: To lower the fat content of the recipe, use 8 egg whites instead of 4 eggs.