Crustless Vegetable Quiche Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| Stalk celery | 1 , finely chopped | |
| Carrot | 1 , 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 | ||
| Half and Half | 1 Cup (16 tbs) | |
| Whole wheat flour | 1 Tablespoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | 3/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
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.
Chef
