Crustless Vegetable Quiche Recipe
Surprise your family in a pleasant way by whipping up this recipe of crustless vegetable quiche . A good way to use up vegetable is to make some amazing crustless vegetable quiche. Once you try out this crustless vegetable quiche recipe, don't forget to inform me about what you think about it .
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.
