A dozen eggs make two vegetable pies filled with mushrooms, tomato, red onion, spinach, hash browns, cottage cheese, and Greek yogurt. The mixture is divided between two sprayed quiche pans or pie plates and baked until puffed.
Ingredients
- 1 dozen eggs
- ½ cup fat-free Greek yogurt
- 1 red onion, diced
- 8 fresh mushrooms, sliced
- 1 tomato, diced
- ⅔ cup frozen hash browns
- 1 cup fat-free cottage cheese
- 1 or 2 handfuls fresh spinach leaves
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat the oven to 350°F.
- Coat two quiche pans or pie plates with cooking spray.
- Beat the eggs with the fat-free Greek yogurt until well combined.
- Add the diced onion, sliced mushrooms, diced tomato, frozen hash browns, cottage cheese, spinach, salt, and pepper.
- Stir until the vegetables are distributed throughout the egg mixture.
- Divide the mixture evenly between the two prepared pans.
- Bake for about 45 minutes, until the pies are puffed and slightly browned, no liquid is visible, and the centers reach 160°F (71°C) on a food thermometer.
Divide the Mixture Evenly
Use two pans of similar size so both pies cook at the same pace. After mixing, alternate spoonfuls between the pans instead of filling one completely first; this helps divide the mushrooms, spinach, hash browns, and cheese as well as the egg.
At about 45 minutes, look for a puffed, lightly browned filling with no visible liquid, then confirm 160°F (71°C) at the center. Check both pans independently, since their position in the oven may affect timing. Let the hot pies settle briefly before slicing.
