Crustless Vegetable Quiche
|Onion||1 Large, finely chopped|
|Stalk celery||1 , finely chopped|
|Carrot||1 , finely chopped|
|White turnip||1 , finely chopped|
|Green beans||1 Cup (16 tbs)|
|Cauliflower flowerts||1 Cup (16 tbs)|
|Vegetable broth||1⁄4 Cup (4 tbs)|
|Eggs||6 , beaten|
|Half and half||1 Cup (16 tbs)|
|Whole wheat flour||1 Tablespoon|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Ground black pepper||1⁄4 Teaspoon|
|Chopped parsley||2 Tablespoon|
1. Melt the butter in a medium-sized heavy skillet and saute the onion until tender but not browned. Add the celery, carrot, and turnip and cook for 3 minutes longer.
2. Add the green beans, cauliflower, and broth. Bring to a boil, cover, and cook for 3 minutes, or until the vegetables are crisp-tender.
3. Combine the eggs, half-and-half, ricotta, flour, Parmesan, salt, pepper, and parsley. Add the vegetables to the egg mixture and pour into an oiled 1 1/2-quart casserole or baking dish. Bake in a 350-degree oven for 40 minutes, or until set. Let stand for 5 minutes before cutting.