Preparation : 15 min Cooking : 40 min
Cooking Dish : 21 cm diameter
220 calories/serving
Ingredients
4 eggs size large
1/3 cup cream cheese 45 g
1/3 cup cream 15% 85 mL
2/3 cup Cheddar cheese, grated 50 g
5 sun-dried tomatoes (oil packed), finely chopped 20 g
1 serving Oven-Roasted Peppers
butter, unsalted, to grease the pie-dish
1 pinch salt [optional] 0.2 g
220 calories/serving
Ingredients
4 eggs size large
1/3 cup cream cheese 45 g
1/3 cup cream 15% 85 mL
2/3 cup Cheddar cheese, grated 50 g
5 sun-dried tomatoes (oil packed), finely chopped 20 g
1 serving Oven-Roasted Peppers
butter, unsalted, to grease the pie-dish
1 pinch salt [optional] 0.2 g
Before you start
Peppers must be roasted in advance.
Method
Preheat the oven to 175°C/350°F. Butter 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 cream cheese and cream using a fork. Add 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.
Peppers must be roasted in advance.
Method
Preheat the oven to 175°C/350°F. Butter 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 cream cheese and cream using a fork. Add 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.
http://www.soscuisine.com/recipe/simplified-no-crust-quiche
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