Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Three-Cheese Crustless Quiche
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- #63642
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 plum tomatoes
2/3 cup light ricotta cheese
4 eggs
3/4 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons green onions, chopped
2 tablespoons fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
directions
Slice tomatoes thinly and drain on paper towel.
Process ricotta cheese in food processor until smooth. Add eggs, cheddar cheese, 1/3 cup of the Parmesan, onion, half of the basil, salt and pepper. Process until well blended.
Pour into a 9-inch pie plate sprayed with non-stick cooking spray. Arrange tomato slices on top and sprinkle with remaining Parmesan.
Bake in a 350 degrees F oven 35 minutes or until set. Sprinkle with remaining basil.
added by
vanessar
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 8, 2008
This recipe sounded perfect for my no flour diet. When I put it together I thought that there should be milk or cream, but went ahead and made it according to the recipe. Although the flavor was good, it only cooked up to about a half an inch high and the texture did not resemble the custard texture of a quiche. Next time I will add some milk or cream and see how that does. It was easy to make and could be a great dinner with a green salad.