Zucchini, Red Bell Pepper, Shallot, and Goat Cheese Quiche

Ingredients:

1 teaspoon extra-virgin olive oil

2 cups (1/8-inch-thick) slices zucchini

1 large red bell pepper, chopped

1/4 cup chopped shallots

1/2 jalapeno, finely chopped

2 cloves garlic, minced

2 tablespoons chopped fresh basil

2 teaspoons chopped fresh oregano

1/4 teaspoon salt

3 large eggs

1 cup 2% reduced-fat milk

1/2 cup lowfat cottage cheese

pinch of nutmeg

pinch of cayenne pepper 

2 ounces goat cheese, crumbled

1 ounce sharp cheddar, finely grated

1 pre-prepared pie dough, (I used Trader Joes - or you can make your own) 

Instructions:

Preheat oven to 400°.

Fit dough into a 9 1/2-inch deep-dish pie plate coated with cooking spray.  Fold edges under, and flute. Pierce bottom and sides of dough with fork. Bake at 400° for 15 minutes. Cool on a wire rack.

Reduce oven temperature to 350°. To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to pan. Add shallots and saute 5 minutes. Add jalapeno, and saute another 2 min. Add zucchini, red pepper, and garlic then saute another 5 minutes or until squash and red peppers are tender, stirring frequently. Add salt and incorporate thoroughly. Cool the squash mixture slightly.

Combine eggs, 1 cup reduced-fat milk, cottage cheese, nutmeg and cayenne pepper in a large bowl, stirring with a whisk. Arrange squash mixture evenly over crust, and sprinkle with all goat cheese. Pour the egg mixture over cheese. Top with cheddar cheese. Bake at 350° for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.

Serves 6