Vito Prosciutto: Teaching community college math on the road to a PhD.

Thursday, May 12, 2005

Recipe: Crustless vegetable quiche 

Sorry, no pictures. Ingredients based on what was in the fridge at the moment:

1 medium bunch chard
1 medium kohlrabi
2 cups brocolli florets
Half an onion
1 clove garlic
5 Eggs
1 15 Oz container ricotta cheese
Some olive oil

Pre-heat oven to 350F.
Lightly grease a 9 inch glass pie dish.
Remove the stems from the chard, coursely chop, then puree in a food processor.
Grate the kohlrabi.
Chop the onion.
Mince the garlic.
Sautee the kohlrabi, onion, brocolli and garlic over medium heat in a large skillet until tender.
Beat the eggs, then mix in the ricotta cheese.
Add the sauteed vegetables and mix thoroughly.
Add the chard and mix thoroughly.
Pour the mixture into the glass pie dish, place the pie dish on a baking sheet and bake in the oven for 45-50 minutes.
Let the quiche cool for ten minutes before serving.

The recipe I started from claimed that this would make eight servings. Realistically, if this is a main dish, it's about 3-4 servings.

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