In today’s California Kitchen, learn to cook amazing garden vegetable eggless quiche with The Untamed Chef, Albert J. Hernandez. Here is what you will need:
1 1/2 cups egg substitute
3 large eggs
1 1/2 cups (6 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided
1/2 cup 1% low-fat milk
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
1 (16-ounce) carton fat-free cottage cheese
Cooking spray
4 cups sliced zucchini (about 4)
2 cups diced potato with onion (such as Simply Potatoes)
1 cup finely chopped green bell pepper (about 1)
1 (8-ounce) package presliced mushrooms
1/2 cup chopped fresh parsley
To get the cooking directions, listen to today’s California Kitchen from AgNet West.
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