Try this Roasted Red Pepper and Garlic Quiche recipe, or contribute your own.
Suggest a better descriptionChar 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
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 174 | ||
Calories from Fat: 79 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 353.3mg | 109 % | |
Sodium 226.9mg | 8 % | |
Potassium 448.3mg | 12 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 7.8g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 174
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