Quiche, Swiss, Crustless Lcl-5.7/segg- quiche 1/2 cup butter 1/4 cup vital wheat gluten 1/4 cup oat flour 1 cup cream, heavy 1/2 cup water 2 1/2 cup cottage cheese 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon Dijon mustard 9 large egg 1 pkg (08 oz) cream cheese; softened 1 pkg (03 oz) cream cheese; softened 3 cup Swiss cheese; shredded 1/3 cup Parmesan cheese; grated In small bowl, mix vital wheat gluten and oat flour until well blended. Set aside. Melt butter in a medium saucepan. Stir in flours (pre-mixed), and cook and stir until bubbly. Gradually add cream and water. Cook over medium heat, stirring occasionally, until sauce begins to thicken. Remove from heat; set aside to cool (about 15 to 20 minutes.) Meanwhile, combine cottage cheese, baking powder, salt, and mustard; set aside. In a large mixing bowl, beat the eggs. Slowly add cream cheese, cottage cheese mixture, and cream sauce. Fold in Swiss and Parmesan cheeses. Pour into two greased 10-inch pie plates. Bake at 350°F for 40 minutes or until puffed and lightly browned. Serve immediately. Makes 16 servings -- 4 grams carbohydrate per serving. NYC Nutrition Analysis (per serving or yield unit): water=95.33 g; calories=444.2; protein=25.28 g; total fat=35.58 g; carbohydrate=5.95 g; dietary fiber=0.26 g; ash=3.54 g; calcium=536.2 mg; phosphorus=434 mg; iron=0.95 mg; sodium=644.7 mg; potassium=163.4 mg; magnesium=28.66 mg; zinc=2.48 mg; copper=0.05 mg; manganese=0.14 mg; vitamin A=1344 IU; vitamin E=0.99 mg ATE; thiamin=0.06 mg; riboflavin=0.43 mg; niacin=0.17 mg; pantothenic acid=0.76 mg; vitamin B6=0.12 mg; folate=25.42 ug; vitamin B12=1.4 ug; vitamin C=0.09 mg; saturated fat=21.55 g; monounsaturated fat=10.19 g; polyunsaturated fat=1.61 g; cholesterol=224.8 mg; selenium=18.77 ug; refuse=2.03%; %cal as carb:prot:fat=5:23:72; WW Pts=11.8; (complete analysis) |
