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Receta Roasted Red Pepper And Garlic Quiche
by Global Cookbook

Roasted Red Pepper And Garlic Quiche
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Ingredientes

  • 2 med Red bell peppers
  • 1 head garlic
  • 1 med Zucchini
  • 1/4 tsp Dry basil
  • 1 can Refrigerated pizza crust
  •     Dough -- 10 ounces
  • 1/2 c. Provolone cheese --
  •     Shredded
  • 1/2 c. Cottage cheese, lowfat
  • 1/2 c. Evaporated skim lowfat milk
  • 2 x Large eggs
  • 1 Tbsp. Parmesan cheese -- grated

Direcciones

  1. Char red peppers on a baking sheet with whole head of garlic in a 500F oven for 30 min. Place peppers in a paper bag for 10 min or possibly till cold sufficient to handle. Remove peppers from bag; peel and throw away skins. Separate garlic cloves and and squeeze to extract garlic pulp; throw away skins. Set pulp aside.
  2. Coat a small nonstick skillet with cooking spray; place over medium-high heat till warm. Add in zucchini that has been halved lengthwise and thinly sliced; saute/fry 3 min. Remove from heat; stir in minced roasted peppers and basil; set aside.
  3. Unroll pizza crust dough; fold corners of dough toward center and pat or possibly 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.
  4. Top with zucchini mix; set aside.
  5. Position knife blade in food processor bowl; add in cottage cheese and garlic pulp and process till smooth. Add in lowfat milk and Large eggs; process 30 seconds. Pour over zucchini mix; sprinkle with parmesan cheese. Bake at 350F for 40 min or possibly till a knife inserted 1 inch from center comes out clean. Let stand 10 min before serving.