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Roasted Red Pepper And Garlic Quiche

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Vegetarian	Main dishes, Vegetarian	6	Servings

INGREDIENTS

2		Red bell peppers
1		Head garlic
1		Zucchini
1/4	t	Dried basil
1		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	T	Parmesan cheese, grated

INSTRUCTIONS

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@gnn.com>  Recipe By     : Cooking Light

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 302 Calories From Fat: 58 Total Fat: 6.5g Cholesterol: 71.1mg Sodium: 674.4mg Potassium: 317.5mg Carbohydrates: 44.1g Fiber: 3.2g Sugar: 5.4g Protein: 16.7g