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Title: Roasted Red Pepper and Garlic Quiche
Categories: New Text Import
Yield: 6 Servings
| 2 | md | Red bell peppers |
| 1 | Head garlic | |
| 1 | md | Zucchini |
| 1/4 | ts | Dried basil |
| 1 | cn | Refrigerated pizza crust dough, 10 ounces |
| 1/2 | c | Provolone cheese, shredded |
| 1/2 | c | Cottage cheese, lowfat |
| 1/2 | c | Evaporated skim milk |
| 2 | Eggs | |
| 1 | tb | On, parmesan cheese grated |
Char red peppers on a baking sheet with whole head of garlic in a 500#161#F oven for 30 minutes. Place peppers in a paper bag for 10 minutes or until cool enough to handle. Remove peppers from bag; peel and discard skins. Separate garlic cloves and and squeeze to extract garlic pulp; discard skins. Set pulp aside.
Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini which has been halved lengthwise and thinly sliced; saute 3 minutes. Remove from heat; stir in chopped roasted peppers and basil; set aside.
Unroll pizza crust dough; fold corners of dough toward center and pat or roll into a 10-inch circle. Fit dough into a 9-inch pieplate coated with cooking spray; flute edges. Sprinkle provolone cheese over bottom of crust. Top with zucchini mixture; set aside.
Position knife blade in food processor bowl; add cottage cheese and garlic pulp and process until smooth. Add milk and eggs; process 30 seconds. Pour over zucchini mixture; sprinkle with parmesan cheese. Bake at 350#161#F for 40 minutes or until a knife inserted 1 inch from center comes out clean. Let stand 10 minutes before serving. Per serving (excluding unknown items): 99 Calories; 4g Fat (41% calories from fat); 9g Protein; 6g Carbohydrate; 69 mg Cholesterol; 218mg Sodium
Recipe by: Cooking Light