Roasted Red Pepper and Garlic Quiche

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Roasted Red Pepper and Garlic Quiche Ingredients

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

Instructions for Roasted Red Pepper and Garlic Quiche

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 Recipe By : Cooking Light

Main Ingredient: PepperCuisine: Uncategorized

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