Try this Low fat quiche recipe, or contribute your own.
- Carbohydrate 42.41481 g
- Cholesterol 6345 mg
- Fat 150.55926 g
- Fiber 4.17050005340576 g
- Protein 194.19895 g
- Saturated Fat 46.71558 g
- Serving Size 1 1 Recipe (1556g)
- Sodium 2397.964 mg
- Sugar 38.2443099465942 g
- Trans Fat 25.4453 g
- Calories 2294 calories
Step-by-step
- Slice the peppers and fry them in a little fry lite. At the same time pre-cooked the brocolli . Then sliced the ham into ribbons and chopped up the spring onions.
- Put all these ingredients into a casserole dish lined with the pita bread.
- Beat up the eggs and mix in the cottage cheese.
- Pour into the casserole dish and stir into the other ingredients.
A golden-brown surface gives way to a dense, savory interior studded with ribbons of ham and tender green florets. Achieving this consistency relies on managing moisture levels throughout the cooking process. Cottage cheese contains high water content that can release liquid during baking and ruin the structural set. Drain excess moisture from the dairy using a fine mesh strainer for ten minutes prior to mixing. Pre-cooking vegetables removes trapped water that would otherwise dilute the egg proteins and create a watery base.
- Scale quantities proportionally when doubling the recipe by using a 9-inch by 13-inch baking dish to maintain an even depth of two inches.
- Whisk the eggs thoroughly with the blended cottage cheese until completely smooth to ensure uniform coagulation in the oven.
- Bake at 375 degrees Fahrenheit until the center registers 165 degrees Fahrenheit on an instant-read thermometer and no liquid remains visible in the middle.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Adjusting portion sizes requires careful monitoring of thermal transfer through thicker layers of food. Proper moisture control guarantees a firm slice without rubbery edges.
