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Roasted Red Pepper and Garlic Quiche



  • Prep Time: N/A
  • Cooking Time: N/A

Roasted Red Pepper and Garlic Quiche

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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.

Ingredients:

2 md Red bell peppers
1 Head garlic
1 md Zucchini
1/4 ts Dried basil
1 cn Refrigerated pizza crust
Dough -- 10 ounces
1/2 c Provolone cheese --
Shredded
1/2 c Cottage cheese, lowfat
1/2 c Evaporated skim milk
2 Eggs
1 tb Parmesan cheese -- grated

Serves:

6 Servings

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