Ingredients
-
2
-
1/2
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
3
-
1
-
-
-
-
Directions
Crustless Zucchini and Tomato Quiche, A vegetable quiche , I halved this recipe and used only cheddar (didn’t have MJ on hand) With other reviewers, it came out watery, in retrospect I should have followed the lead of grumpychef and salted the tomatoes At any rate, I found the taste too mild for me, and the texture very strange My first attempt at a quiche, not sure what I did wrong , After reading the other reviews, I changed the recipe abit I figured most of the excess liquid was coming from the tomatoes So, I took 1/4 tsp of the total salt and sprinkled it over the tomato slices and then placed the slices between two paper towels While the slices were resting(approx 20 min ) I prepared the rest of the recipe I added an additional egg for a total of 4 eggs and I also whisked in 2 T of flour to the egg mixture In addition to the oregano, I added, 1 T chopped, fresh Basil Draining the tomatoes and adding the extra egg and flour, made for a firmer but still light texture My family, including my non-vegetable eating husband loved it There were no leftovers
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Saut Zucchini and Onion Until Soft. |
|
2
Done
|
Butter a Pie Plate, Put Zucchini Mixture in Plate and Then Arrange Sliced Tomato on Top of Zucchini. |
|
3
Done
|
Add Salt and Pepper, Oregano, and Then Top With Shredded Cheese. |
|
4
Done
|
Combine Eggs and Milk Pour on Top. |
|
5
Done
|
Bake at 350f For 45 Minutes or Until Set. |
