I made this Garden Vegetable Crustless Quiche the other night, and we really liked it. Well, my daughter and I did, but my husband, not so much. He said it had too much zucchini in it, and it did have a lot. I may used less zucchini next time and add some spinach. I used frozen "potatoes O'Brien" (hashbrowns with onions and peppers.) I didn't use low fat cheese, and I used low-fat cottage cheese, instead of no fat. I used pepper-jack instead of jack cheese. I used dried parsley, because I didn't have any fresh. I only had grape tomatoes, so I sliced them up for the top. I baked it in a 13 x 9 and it was beautiful when it came out of the oven.
Sunday, February 5, 2012
not my picture - from the Food Network website
I made this White Chili with Quick-Roasted Garlic last weekend and it was a BIG hit. Everyone loved it -- kids and hubby. Only comments: too much kale, and not enough beans. I agree about the beans -- one can in a big pot isn't very much. Next time I'll use two cans. The kale was supposed to be spinach, and so maybe I won't get that complaint if I use spinach (I just had kale that I needed to get rid of!) The other changes I made were minor. I used vegetable broth instead of chicken broth because I almost always do.I used half and half instead of cream, once again, because I had some on hand.
This isn't a week-night soup. It takes a little prep (roasting and a lot of chopping) but it makes a great big pot and the leftovers are wonderful. It's healthy, too, if not vegetarian. I highly recommend you give this one a try.