Roasted Red Pepper And Garlic Quiche
|Sweet red peppers||2 Medium|
|Whole garlic head||1|
|Vegetable cooking spray||1|
|Zucchini||1 Medium, halved lengthwise and thinly sliced|
|Dried basil||1⁄4 Teaspoon|
|Refrigerated pizza crust dough||1 Can (10 oz)|
|Shredded provolone cheese||2 Ounce (1/2 Cup)|
|1% cottage cheese||1⁄2 Cup (8 tbs) (Low Fat)|
|Evaporated skimmed milk||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1 Tablespoon|
Cut peppers in half lengthwise; discard seeds and membranes.
Place peppers, skin side up, on a baking sheet covered with aluminum foil; flatten peppers with palm of hand.
Remove papery skin of garlic; do not peel or separate cloves.
Add whole garlic to baking sheet.
Bake at 500° for 30 minutes or until peppers are blackened and charred.
Place peppers in a heavy-duty, zip-top plastic bag, and seal; let stand 15 minutes.
Remove peppers from bag; peel and discard skins.
Coarsely chop peppers; set aside.
Separate garlic cloves, 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; saute 3 minutes.
Remove from heat; stir in chopped roasted peppers and basil, and 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 350° for 40 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes.