/ “OVOFLO” Quiche with sautéed vegetables
“OVOFLO” Quiche with sautéed vegetables
Heat oil in large non-stick frypan on medium heat.
Add zucchini, bell pepper, onion and garlic. Cook while stirring until tender and golden, ± 6 minutes.
Spray a 23 cm (9 in) glass pie plate with non-stick cooking spray and transfer mixture.
Spread cheese and dried tomatoes.
Beat together Ovoflo (eggs), milk and basil in a large bowl. Salt and pepper to taste.
Pour egg mixture onto the vegetables.
Cook in a pre-heated oven at 180º C (350º F) until center is completely set, 35 – 40 minutes.
500 ml Ovoflo lightly beaten (5 eggs)
15 ml Olive oil (1 tablespoon)
750 ml Zucchini, finely chopped (2 cups)
250 ml Chopped onion (½ cup)
2 Shallots, chopped
1 Garlic clove, minced
½ Red bell pepper, diced
100 g Goat cheese (or other to taste) (⅓ cup)
45 ml Tender dried tomatoes (3 tablespoons)
175 ml 2% Milk (¾ cup)
2 ml Dried basil (or 15 ml/ 1 tablespoon finely chopped basil) (½ teaspoon)
Salt and pepper to taste
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