Egg Chow / “OVOFLO” Quiche with sautéed vegetables

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“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.

Ingredients

  • 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
Logo  “OVOFLO” Quiche with sautéed vegetables

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