(Recipe may be prepared one day ahead, and so is great for a spring/holiday brunch.)
1 cup zucchini, sliced
1/3 cup green onion, sliced
2 Tbsp. light butter spread
1 (8 oz.) container light chives-and-onion cream cheese or light garden vegetable cream cheese (1/3 less fat)
1/4 cup skim, fat-free milk
6 eggs, beaten (or 1-1/2 cups egg substitute, thawed and beaten)
2 cups frozen Southern-style hash brown potatoes, thawed
1/8 tsp. pepper
1 cup low-fat cheddar or mozzarella cheese, shredded
Preheat oven to 350 degrees.
Sauté zucchini and onions in margarine in skillet until tender.
Stir together cream cheese and milk in medium bowl until well blended. Add eggs, potatoes and pepper. Add zucchini and onions. Pour mixture into a 10-inch pie plate or quiche pan that has been sprayed with vegetable cooking spray. Bake at 350 degrees for 25 to 30 minutes or until set. Remove from oven. Immediately top with shredded cheese. Let stand 5 minutes.
Can be prepared one day ahead. Prepare according to recipe. After pouring mixture into quiche pan, cover and place in refrigerator until ready to bake.
Makes 8 servings
Serving size: 1 slice
Calories per serving: 180 (150 with egg substitute)
Carbohydrate: 11 grams
Fiber: 1 gram
Protein: 12 gram
Fat: 10 grams (6 grams with egg substitute)
Saturated fat: 5 grams (4 grams with egg substitute)
Trans fat: 0
Sodium: 337 milligrams (382 with egg substitute)