Recipe - Southwestern Vegetable Quiche

1 Pie pastery
5 Eggs (if you wish; use just
the whites; or egg
substitute)
1 pt Cottage cheese
1 cup Shredded cheddar cheese
One half cup Chopped green chile (fresh
is best; but canned works
too)
1 Thinly chopped onion
1 One half cup Chopped broccoli (fresh!)

Beat eggs until frothy, add cottage cheese and cheddar cheese and mix well.
Add green chile, onion and broccoli and mix. Spoon mixture into pie
pastery and bake at 350degrees for 2535 minutes (depending on altitude) or
until it is firm and edges are slightly brown. Best served hot, but does
well kept in fridge and reheated in microwave. For varation try mushrooms,
zucchini or other favorite vegies. The green chile really adds a nice zip
to the quiche and I love it, but if you are not used to it or can't find it
in your local grocery, just leave it out.

Note on Green Chile: If you are buying canned, try to find Hatch Green
Chile brand, for it is by far the best, and also specifies hot, mild or
medium.

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/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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