CRUSTLESS HARVEST QUICHE 2 c shredded carrots 2 c broccoli flowerets 2 tsp. butter 1 small yellow onion, thinly sliced 3 large eggs 2 c milk 2 tbsp. chopped fresh parsley 1 tbsp. Dijon mustard 1/4 tsp. salt 1/8 tsp. white or black pepper 1/3 c shredded Monterey Jack cheese Paprika Preheat oven to 325. Blanch broccoli in simmering water for 3 minutes. Drain and rinse in cold water. Set aside. In a small skillet, melt butter and saute onion until tender. Spray a 2-quart shallow baking dish with cooking spray. Sprinkle broccoli, then shredded carrots and onions in bottom of dish. In a large bowl, whisk together eggs, milk, parsley, mustard, salt and pepper until well blended. Stir in cheese. Pour mixture over vegetables in dish. Bake for 25 minutes. Remove from oven and sprinkle lightly with paprika. Return to oven and bake 10 minutes more or until a knife inserted in center comes out clean. Let stand 5 minutes before serving cut wedges.
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