Roasted red pepper and garlic quiche
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Red bell peppers |
| 1 | Head garlic | |
| 1 | medium | Zucchini |
| ¼ | teaspoon | Dried basil |
| 1 | can | Refrigerated pizza crust |
| Dough -- 10 ounces | ||
| ½ | cup | Provolone cheese -- |
| Shredded | ||
| ½ | cup | Cottage cheese, lowfat |
| ½ | cup | Evaporated skim milk |
| 2 | Eggs | |
| 1 | tablespoon | Parmesan cheese -- grated |
Directions
Char red peppers on a baking sheet with whole head of garlic in a 500F oven for 30 minutes. Place peppers in a paper bag for 10 minutes or until cool enough to handle. Remove peppers from bag; peel and discard skins. Separate garlic cloves and and squeeze to extract garlic pulp; discard skins. Set pulp aside.
Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini which has been halved lengthwise and thinly sliced; saute 3 minutes. Remove from heat; stir in chopped roasted peppers and basil; set aside.
Unroll pizza crust dough; fold corners of dough toward center and pat or roll into a 10-inch circle. Fit dough into a 9-inch pieplate coated with cooking spray; flute edges. Sprinkle provolone cheese over bottom of crust.
Top with zucchini mixture; set aside.
Position knife blade in food processor bowl; add cottage cheese and garlic pulp and process until smooth. Add milk and eggs; process 30 seconds. Pour over zucchini mixture; sprinkle with parmesan cheese. Bake at 350F for 40 minutes or until a knife inserted 1 inch from center comes out clean. Let stand 10 minutes before serving.
Posted to MC-Recipe Digest V1 #144 Date: Tue, 09 Jul 1996 10:37:41 From: PATRICIA KRAMER <PIK848@...> Recipe By : Cooking Light