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roasted tomato and asparagus crustless quiche recipe

Written on Wednesday, August 3, 2016 | 1:01:00 PM



makes : 4 servings (1 wedge each)

prep: 20 minutes      roast: 10 minutes       bake: 40 minutes

Ingredients : 
- 8 ounces fresh asparagus, cut into 1-inch pieces
- 4 ounces cherry tomatoes or grape tomatoes, halved
- Nonstick cooking spray
- 2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
- 1 cup fat-free cottage cheese
- ¼ cup finely chopped red onion
- 2 tablespoons flour
- 2 teaspoons snipped fresh rosemary
- ¼ teaspoon black pepper
- ¼ cup finely shredded Asiago cheese (1 ounce)

Preparation Method :
1) Preheat oven to 400°F. Arrange asparagus and tomatoes, cut sides up, in a single layer in a 15×10×1-inch baking pan. Coat vegetables with cooking spray. Roast, uncovered, for 10 to 12 minutes or until browned and tomatoes are soft. Set aside and let cool.

2) Reduce oven temperature to 375°F. In a large mixing bowl combine egg, cottage cheese, onion, flour, rosemary, and pepper. Stir in the asparagus and tomatoes.

3) Coat a 9-inch deep-dish pie plate with cooking spray. Pour egg mixture into the prepared pie plate. Bake, uncovered, about 40 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese. To serve, cut into four wedges. Serve immediately.

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