Broccoli Quiche in Potato Crust

• 1 (10 ounce) package frozen chopped broccoli, thawed and squeezed dry
• 1 cup shredded nonfat cheddar cheese or 1 cup reduced-fat cheddar cheese or 1 cup swiss cheese
• 1 cup dry curds or 1 cup nonfat cottage cheese
• 1 cup fat free egg substitute
• 14 cup finely chopped onion
• 1 12 teaspoons Dijon mustard
• 18 teaspoon ground black pepper
• 2 medium potatoes, scrubbed

1. Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well.
2. Set aside.
3. Coat a 9-inch deep dish pie pan (or quiche pan) with nonstick cooking spray.
4. Slice the potatoes 1/4-inch thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust.
5. Pour the broccoli mixture into the crust.
6. Bake at 375 degrees F for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the center comes out clean.
7. Remove the dish from the oven, and let sit for 5 minutes before slicing and serving.

broccoli, shredded nonfat cheddar cheese, curds, egg substitute, onion, mustard, ground black pepper, potatoes

Taken from www.food.com/recipe/broccoli-quiche-in-potato-crust-241481 (may not work)