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Tomato Cheese Quiche

Microwaverina's picture
Ingredients
  Whole wheat pastry flour 1 Cup (16 tbs)
  Yellow cornmeal 1 Tablespoon
  Canola oil 3 Tablespoon
  Buttermilk 3 Tablespoon
  Part skim ricotta cheese 1 Cup (16 tbs)
  Low-fat cottage cheese 1⁄2 Cup (8 tbs)
  Shredded reduced fat cheddar cheese 1⁄3 Cup (5.33 tbs)
  Eggs/1/2 cup fat-free egg substitute 2
  Flour 1 Tablespoon
  Dried oregano 1⁄4 Teaspoon
  Ground red pepper 1 Pinch
  Tomato 1 , thinly sliced
  Grated parmesan cheese 1 Tablespoon
  Minced parsley 1 Tablespoon
  Minced basil 1 Teaspoon
Directions

In a 9" pie plate, place the whole wheat flour, cornmeal, oil, and buttermilk.
Toss with a fork until thoroughly combined.
Press the dough in the bottom and up the sides of the plate to form a crust.
Microwave on high for 2 minutes.
Rotate the plate a half turn.
Microwave on high for 2 to 3 minutes, or until the crust appears dry.
In a medium bowl, combine the ricotta, cottage cheese, Cheddar, eggs, flour, oregano, and pepper.
Spread evenly in the crust.
Set the pie plate on a inverted saucer and microwave on medium (50% power) for 12 to 18 minutes, rotating the plate a quarter turn every 3 minutes during this time, until the center is soft-set.
Top with the tomatoes and sprinkle with the Parmesan.
Microwave on medium (50% power) for 2 minutes, or until the tomatoes are heated through.
Sprinkle with the parsley and basil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Microwaving
Ingredient: 
Cheese
Interest: 
Healthy

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