Veggie & Cheese Quiche
SUBMITTED BY: ELENASAN
You can use any veggies in this quiche, and any cheeses besides the ricotta. I make it without the crust to keep it gluten-free but you can put it in a pie shell, too.
Minutes to Prepare and Cook
You can use any veggies in this quiche, and any cheeses besides the ricotta. I make it without the crust to keep it gluten-free but you can put it in a pie shell, too.
Minutes to Prepare and Cook
Ingredients
- 2 large eggs
2.5 oz ricotta cheese (a little more than 1/4 cup)
1 cup skim milk (you can use whole)
1/2 cup chopped asparagus
1 small green bell pepper, chopped
1 very small onion (about 1.7 oz), chopped
1.5 oz Swiss cheese diced or shredded
2 Tbsp grated cheese (I use Romano)
1 slice 2% American cheese
1 Tbsp chopped chives
1 tsp minced garlic
tsp olive oil
Directions
Put the chopped veggies in the microwave on high for about 40-60 seconds -- long enough to soften them and get out some of the liquid.
Preheat oven to 350.
Beat the eggs, add ricotta and milk. Mix well. Stir in Swiss and grated cheeses, and garlic.
Use oil to grease the bottom and sides of a casserole. Put veggies into casserole. Pour egg/cheese mixture over it. Tear up slice of American cheese and lay on top at even intervals. Garnish with chives.
Bake for about an hour, until the cheese starts to brown and the eggs are cooked. Cut into 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ELENASAN.
Number of Servings: 4
Preheat oven to 350.
Beat the eggs, add ricotta and milk. Mix well. Stir in Swiss and grated cheeses, and garlic.
Use oil to grease the bottom and sides of a casserole. Put veggies into casserole. Pour egg/cheese mixture over it. Tear up slice of American cheese and lay on top at even intervals. Garnish with chives.
Bake for about an hour, until the cheese starts to brown and the eggs are cooked. Cut into 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ELENASAN.
Number of Servings: 4
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