|
This stove-top quiche makes a quick, light supper. Instead
of pastry, it has a potato crust which is much lower in fat
than the traditional pastry.
| |
|
| Preparation Time: |
20 minutes |
| Cooking Time: |
20 minutes |
| |
Serves 4 to
6
|
| 2 |
stalks Ontario Broccoli (about
3/4 lb/375 g total) |
| 3 |
eggs |
| 1-1/4 cups (300 mL) |
light ricotta cheese |
| 1/2 cup (125 mL) |
freshly grated Parmesan cheese |
| 2 tbsp (25 mL) |
all-purpose flour |
| 1/4 tsp (1 mL) |
crushed dried green peppercorns |
| 1/8 tsp (0.5 mL) |
nutmeg |
| 1/3 cup (75 mL) |
milk |
1 tbsp (15 mL)
|
vegetable oil |
| 2 cups (500 mL) |
very thinly sliced parboiled
Ontario Potatoes (about 2 medium) |
| 1/4 cup (50 mL) |
shredded Cheddar cheese |
Remove broccoli heads and break or cut into small florets.
Peel or scrape stems and cut into 3-inch (8 cm) long sticks.
Drop into saucepan of rapidly bliling lightly salted water;
cook until just tender. Drain through colander; set aside.
In bowl, whisk together eggs and ricotta until blended. Whisk
in Parmesan cheese, flour, peppercorns and nutmeg. Stir in
milk until smooth. Set aside.
In nonstick 9 or 10 inch (23 or 25 cm) ovenproof skillet,
heat oil, swirling pan to coat sides. Cover bottom and partway
up sides of pan with potatoes, overlapping slices. cook 4
minutes over medium heat or until undersides of potatoes are
becoming golden.
Strew broccoli and mushrooms over potatoes; gently pour in
ricotta filling. Cover and cook for 12 to 15 minutes or until
edge is set. Sprinkle with Cheddar cheese; broil for about
3 minutes or until cheese is melted and filling is set. Cool
10 minutes before cutting into wedges.
| Nutritional Information: |
|
| 1 Serving: |
|
|
Protein: |
17.5 grams |
|
Fat: |
15.0 grams |
|
Carbohydrates: |
15.5 grams |
|
Calories: |
267 |
|
