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

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