Healthful Cooking: Crustless Vegetable Quiche

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* Exported from MasterCook *

 

Crustless Vegetable Quiche

 

Recipe By : Healthful Cooking by Mary Carroll, Star Tribune 12/01

Serving Size : 16 Preparation Time :0:00

Categories : Breakfast Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons dry Sherry or apple juice

1 tablespoon olive oil

1/4 cup chopped red onions

2 garlic cloves -- pressed

1 cup shredded part-skim mozzarella cheese

1/2 cup part-skim ricotta cheese

10 ounces jarred marinated artichoke hearts -- drained

and coarsely chopped

1/4 cup bread crumbs

2 egg whites -- lightly beaten

2 eggs -- lightly beaten

1 tablespoon minced fresh parsley

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

 

Makes 16.

 

People never tire of this recipe of creamy and tangy cheeses baked into

squares with vegetables. It's a new twist on the traditional party quiche.

 

Preheat oven to 350 degrees. Heat Sherry and oil in 10-inch nonstick

skillet over medium-high heat. Add onions and garlic and cook, stirring,

until soft but not browned, about 3 minutes. Transfer to medium

bowl. Stir in mozzarella, ricotta, artichoke hearts, bread crumbs, egg

whites, eggs, parsley, salt and pepper.

 

Pour into lightly oiled 8-inch-square nonstick pan. Bake for 30 minutes or

until lightly browned and set. (Quiche may be cooled, covered in plastic

wrap and refrigerated up to 2 days.) Cut into squares. Serve hot or cold.

 

Nutrition information per serving: Calories 66, Carbohydrates 4 g, Protein

5 g, Fat 4 g, including sat. fat 2 g, Cholesterol 33 mg, Sodium 146 mg,

Calcium 86 mg, Dietary fiber 1 g. Diabetic exchanges per serving: 1

vegetable exch., and 1 fat exch.

 

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