CRUSTLESS CORN AND PEPPER QUICHE
Steps:
- Preheat the oven to 375°F. Lightly oil a 9-inch pie pan. Heat the oil in a 12-inch skillet over medium heat. Add the green onions and bell pepper and cook until softened, 3 to 5 minutes. Turn off the heat and add the roasted poblano and corn. Set aside to cool slightly. In a medium bowl whisk the eggs and egg whites with the soymilk, salt, and pepper. Add the vegetable mixture and the cheese. Pour into the prepared baking dish. Place on the center rack of the oven and bake until puffed, golden and a knife inserted into the center comes out clean, about 30 minutes. Let rest for 10 minutes. Cut into wedges and serve with warm tortillas, black beans, salsa, and guacamole, if desired.
CORN AND CHEESE PASHTIDA (CRUSTLESS QUICHE)
We are a busy family and make simple, crustless quiches (pashtidas) all the time, using whatever vegetable we have in the fridge, tossing everything together in a bowl. Only the baking takes time. The leftovers keep in the fridge for several days and reheat beautifully. The recipe is easily adaptable to tastes and feeds several for lunch or dinner, alongside a salad.
Provided by Vita258
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180C (350F).
- Use oil or butter to grease a baking pan.
- Remove the corn kernels from the cob. (If using zucchini or sweet potato, grate or slice finely. Spinach should be cooked with a little oil in a pan and drained of its water.).
- In a large bowl, scramble the eggs. Add the cheeses and cream to the eggs. Add the vegetable. Slowly stir in the flour, salt, and pepper.
- Pour the mix into the greased baking pan.
- Place in the oven and bake for approximately 45 minutes, or until the top and edges become very lightly brown.
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