Light Quiche (or Garbage Quiche)

This recipe is adapted from Cooking Light.  I know, it's weird, what
with the flour & baking soda in quiche, but that gives it a very
fluffy custard-like texture, and not heavy like a lot of quiches.
Also note that this uses lowfat cheeses and egg substitute, and
doesn't taste like it AT ALL.  Also, feel free to cook it directly in
a quiche/tart pan without a crust.  Makes 2 quiches, which I recommend
because they go quickly.

preheat oven to 400F

Crust:
prebake 2 frozen pie shells or make your own crust (see note above)

Custard:

1 1/2 c egg substitute
3 eggs 
1/2 c 1% milk
1/2 c flour
1 tsp baking powder
1/2 tsp salt
1/2 carton low fat cottage cheese (8oz)

Filling:

This is just one version, I make quiche out of anything I have laying
around, and tend to call such things "garbage quiche".  All you need
is a cheese and a vegetable or two that go together.

1/2 sweet onion
a bit of butter
approx 1 1/2 cup of broccoli, cut very small
low fat 3 cheese mix (motz, jack, cheddar)

Topping:

I felt that this quiche needed something "more", so I topped it with a
generous scoop of my broiled tomatoes, I'm including the recipe here
for Terra's convenience.

2 pints grape or other small tomatoes
virgin or extra virgin olive oil
a pinch of salt
a pinch of sugar


Shells and filling:

Saute the onion slowly in the butter, not necessarily carmelizing
them, but for a long time until they are well browned and quite
fragrant.

After you have prebaked the shells, arrange the filling in them.
Layer the cheese on the bottom, just enough to cover.  Then arrange
the vegetables evenly in the shells.

Custard:

beat the egg sub and eggs together until fluffy, add the milk, then
the flour, baking soda, salt.  make sure it's nice and fluffy, then
mix in the cottage cheese.  pour the mixture over the shells/filling,
making sure to keep the cottage cheese distributed evenly.

bake at 400F for 15 minutes, then turn the oven down and bake at 350
for 35 minutes.  they will be fluffy and very slightly browned on the
top.  

Tomato topping:

Preheat oven to broil.

I use a cast iron skillet for these, you'll want to use a
broiler-proof something or other if you don't have a big cast iron
skillet.

Put tomatoes in skillet/pan, drizzle with olive oil, add salt and
sugar.  Place under broiler, stirring occasionally, until tomatoes are
reduced and blackened, with a little liquid.  Serve atop quiche.