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Italian quiche
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| Artist: |
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| Categories: |
Entrees, Italian, Quiches & Souffles, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Carrots, sliced | | 1/2
| cup | Onions, diced | | 1
| | 9" pie crust | | 3/4
| cup | Low-fat cottage cheese | | 1
| tbsp | Flour | | 1/2
| tsp | Salt | | 1/2
| tsp | Italian seasoning | | 1/2
| tsp | Oregano | | 1
| tsp | Dijon mustard | | 1
| dash | Hot pepper sauce | | 2
| | Eggs | | 1/2
| cup | Skim milk | | 1
| cup | Cheddar cheese, shredded | | 10
| oz | Asparagus, drained, fresh | | | -frozen (thawed) or canned |
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Procedures:
| 1 | Cook carrots and onions in small amount of water until crisp-tender; drain and set aside. | | 2 | Prick bottom and sides of crust. | | 3 | Bake in 350 degree oven about 15 minutes or until very lightly browned; cool. | | 4 | In electric blender or food processor, combine cottage cheese, flour, seasoning, mustard and pepper sauce until smooth. | | 5 | Add eggs and milk, processing until combined. | | 6 | Place ?cup of the cheddar cheese in bottom of crust. | | 7 | Pour cottage cheese mixture over cheddar cheese. | | 8 | Arrange drained vegetables in cottage cheese mixture. | | 9 | Sprinkle remaining cheddar cheese over vegetables. | | 10 | Bake in 350 oven about 40 minutes or until knife inserted near center comes out clean. | | 11 | Let stand 10 minutes before serving. |
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