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Roasted Red Pepper And Garlic Quiche

Veggie.Lover's picture
Ingredients
  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)
  Eggs 2
  Grated parmesan cheese 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Garlic

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