/c28adbfc-82bb-47dd-a507-d6aa4a332b9b--garden_vegetable_quiche.jpg "Garden Vegetable Quiche")
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Serves
4
Author Notes
My mother used to invent this when I became as soon as tiny. Over the years I’ve added and taken away issues I like. To invent it Gluten Free all we have to find will not be any longer exhaust a pie crust- which is REAL easy to find.It is only a delicious frigid as it’s sizzling – if it lasts for leftovers. —MFLStyle
Ingredients
1
9 skedaddle partly baked pie shell
2 cups
sliced zucchini
1
onion, chopped
2
cloves garlic, minced
2 tablespoons
margarine (or butter)
1
medium tomato, chopped
1
runt carrot, grated
1/4 teaspoon
salt
1 cup
1% fleshy cottage cheese
2
eggs
1/4 cup
milk-
hurry Wocestershire sauce
3 tablespoons
parmesan cheese
Instructions
- Preheat oven to 375′. Saute vegetable (with the exception of tomato) in margarine(butter) honest till soft. Add tomato and warmth by. Beat eggs and add final substances, with the exception of Parmesan Cheese. Set aside aside vegetable in pie crust and cloak with egg mixture. Bake till place of dwelling and gentle brown at edges (about 25 to 35 minutes). High with Parmesan cheese and let take a seat for a jiffy.
- Gluten Free model – for a gluten free model of this recipe, i merely invent this in my forged-iron skillet and after sauteing vegetable, I add egg mixture and problem in the oven. No want for crust.
- For Lactose/Dairy Free – I exhaust lactose free cottage cheese, dart away out Parmesan cheese and exhaust soy milk.
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