Wednesday, September 12, 2018

This No-Crust Quiche is now my pizza craving substitute!!!!

Quantity : 2 servings
Preparation : 10 min Cooking : 40 min Cooking Dish : 18 cm diameter
180 calories/serving

3 eggs size large
1/3 cup cottage cheese, 1% 80 g
1/3 cup Cheddar cheese, grated 24 g
4 sun-dried tomatoes (oil packed), finely chopped 16 g
1 serving Oven-Roasted Peppers (recipe at the bottom of this post)
margarine non-hydrogenated , to grease the pie-dish
1 pinch salt [optional] 0.2 g

Before you start
Peppers must be roasted in advance.

Preheat the oven to 175°C/350°F. Grease a pie-dish.
Drain the sun-dried tomatoes and chop them finely. Peel, clean and pat dry the roasted peppers, then cut them into strips of about 1 cm.
In a bowl, beat the eggs with the cottage cheese using a fork. Add a little salt. Mix in the grated cheese, peppers, and tomatoes.
Pour into the prepared pie-dish and bake in the middle of the oven 35-40 min until firm. Check with a tooth-pick or knife if it is cooked through. If it comes out clean, the quiche is ready.
Let rest a few minutes before cutting.

Oven-Roasted Peppers

Quantity : 1 serving
Preparation : 5 min Cooking : 30 min Standing : 45 min
70 calories/serving

1 yellow or red sweet peppers 200 g
1 tsp extra virgin olive oil 5 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start
Only red and yellow peppers are used in this recipe. They are harvested from the same plant as the green ones but are plumper and sweeter after changing colour since they are picked when fully ripe.

Preheat the oven to 215°C/425°F.
Clean the peppers with a wet towel, pat dry, and place into an ovensafe dish or a roasting pan. Cook in the middle of the oven about 30 min, or until peppers are soft and browned in spots. Turn them a couple times during cooking.
Remove from oven, cover or wrap in a paper bag, and let cool down about 15-20 min (the moisture kept in the bag or under the cover will help the peeling). Remove the stem. Peel and cut each pepper lengthwise into 3-4 strips and remove seeds. Drain in a colander for about 30 min.
Add salt and pepper to taste only when ready to use. Drizzle with extra virgin olive oil. Serve.

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