Tuesday, May 19, 2015

Vegetable Quiche Crustless

1 yellow onion
2 cloves garlic
1/2 lb. mushrooms
2 tomatoes
2 zucchini squash
1 medium carrot
4 oz. low-fat hoop or farmers cheese
5 fertile eggs
1/2 c. non-fat milk
   1. Dice onion, garlic, and mushrooms; grate zucchini, carrots and cheese.
   2. Mix all ingredients and place into a slightly buttered 6" x 9" casserole.
   3. Beat egg and milk adding 1 tsp. dry mustard powder and 1/2 marjoram powder.
   4. Pour over casserole and bake in a pan of water at 375 degrees F. in a pre-heated oven. When done an inserted knife will come out clean.
   5. Allow to cool for 15 minutes. This is also an excellent cold dish.

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