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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Crustless Tomato-Pepper Quiche Recipe

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This recipe for Crustless Tomato-Pepper Quiche is from The Lazarchik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. olive oil
2 med. red bell pepper, diced
1 med. green pepper, diced
1 med. onion, minced
1 c. chopped tomato
2 whole eggs
3 egg whites
1 c. low-fat milk (1%)
1/4 c. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
2/3 c. flour
1 c. salsa
Directions:
Directions:
Preheat oven to 350º F. Spray 9-inch quiche pan with out a removable bottom or 7x11 baking pan with non-stick cooking spray.
In a large non-stick skillet, heat over low heat. Add red and green peppers and onions, cook and stir frequently, until the vegetables have softened., about 5 minutes.
Stir in tomato and cook until almost the liquid has evaporated, about 5 minutes. Transfer vegetables to a large mixing bowl.and set aside to cool to room temperature.
In a large bowl , beat together whole eggs and egg whites . Sit in milk, Parmesan cheese, salt, pepper and mix well combine. Whisk in flour.
Transfer vegetables to prepared pan . Pour egg mixture over vegetable's and bake until eggs are just set, about 35 minutes.
Cool quiche 10 minutes before cutting into six wedges. Served topped with salsa.

 

 

 

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