Crustless Vegetable Quiche Recipe
Ingredients
3 tablespoons butter
1 large onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 white turnip, finely chopped
1 cup cut green beans
1 cup cauliflower flowerets
1/4 cup homemade vegetable broth
6 eggs, lightly beaten
1 cup half-and-half 1 cup ricotta cheese
1 tablespoon whole wheat flour
1/4 cup freshly grated Parmesan cheese
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped parsley
Directions
1. Melt the butter in a medium-sized heavy skillet and saute the onion until tender but not browned. Add the celery, carrot, and turnip and cook for 3 minutes longer.
2. Add the green beans, cauliflower, and broth. Bring to a boil, cover, and cook for 3 minutes, or until the vegetables are crisp-tender.
3. Combine the eggs, half-and-half, ricotta, flour, Parmesan, salt, pepper, and parsley. Add the vegetables to the egg mixture and pour into an oiled 1 1/2-quart casserole or baking dish. Bake in a 350-degree oven for 40 minutes, or until set. Let stand for 5 minutes before cutting.
2. Add the green beans, cauliflower, and broth. Bring to a boil, cover, and cook for 3 minutes, or until the vegetables are crisp-tender.
3. Combine the eggs, half-and-half, ricotta, flour, Parmesan, salt, pepper, and parsley. Add the vegetables to the egg mixture and pour into an oiled 1 1/2-quart casserole or baking dish. Bake in a 350-degree oven for 40 minutes, or until set. Let stand for 5 minutes before cutting.
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