Kale and Mushroom Crust-less Quiche

Christmas brunch is a must on Christmas morning with the family. Christmas brunch usually involves: cinnamon buns, unhealthy quiche, bagels, and many high calorie, fat, and sugar options. How about starting your busy day with a healthy and delicious breakfast?
The Recipe Redux's theme for December is to celebrate Recipe Redux being around 54 months! The theme is to open the nearest cookbook, open to page 154 or 54, and ReDux the recipe.
I picked Paula Deen & friends "Living It Up , Southern Style" cookbook, which was in my future mother-in-law's kitchen. The recipe on page 154 is "Mushroom and Sausage Quiche".

I decided to make a healthy quiche by replacing the:

• Sausage with veggies (ex: Kale)
• Sour cream with egg whites
• 2% cottage cheese with nonfat cottage cheese
• Butter with olive oil
• All-purpose flour with whole wheat flour
• Pie crust with no crust

I figured a healthy quiche would be perfect for Christmas morning or for every morning. Make the quiche in the beginning of the week and you have a quick, healthy breakfast for the rest of the week.

Kale and Mushroom Crust-less Quiche

Serves: 8-10

Ingredients:

• 1 tbsp olive oil
• 1/2 pound fresh mushrooms, sliced
• 1/2 large Vidalia onion, chopped
• 1 garlic clove, minced
• 2 cups kale
• 4 eggs
• 1 cup egg whites
• 1 cup nonfat cottage cheese
• 3 tbsp whole wheat flour
• 3 tbsp parmesan cheese, grated
• 1 tsp hot sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded part skim mozzarella cheese

Directions:

1. Preheat oven to 350 degrees F.  Spray and lightly flour the pie pan.
2. In a large skillet, heat olive oil on medium heat. Add onion, mushrooms, garlic, and kale to skillet and sauté for 5 minutes.
   
3. Place the eggs, egg whites, cottage cheese, wheat flour, parmesan cheese, and hot sauce into a food processor and process until smooth.
   
   
   
   
4. Stir together the vegetable mix, egg mixture, cheddar cheese, and mozzarella cheese, and spoon into the pan. (I had overflow, so I added the extra to a little dish). Sprinkle a little pepper and salt on top.
   
   
5. Bake for 50-60 minutes, until golden brown and center is set. Cool for 10 minutes.
   
6. Enjoy! 

Nutrition facts (my fitness pal) for 1/8 of recipe:

230 calories

11 g fat

10g carbs

20 g protein 

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