|
|
Crustless Vegetable Quiche
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
| Servings |
|
8 to 10
|
| Preptime |
|
40 minutes
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
12 oz. bag corn
|
| |
4 beaten eggs
|
| |
8 oz. shredded cheddar cheese
|
| |
1 c. half and half
|
| |
1 tsp. basil
|
| |
1 tsp, oregano
|
| |
1 tsp. salt
|
| |
1 tsp. pepper
|
| |
1 tsp. garlic salt
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Cook vegetables as directed, drain. Add cheese and all seasonings
and toss to mix.
|
|
|
|
Mix half and half and eggs. Place vegetables in a 9 by 13 inch pan
or two 9 inch pie plates.
|
|
|
|
Pour egg mixture over vegetables and bake at 375 degrees for 35
minutes. Serves-8 to 10
|
|
|
|
|
|
Originally Submitted
4/13/2010
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Crustless Vegetable Quiche recipe to your own private DesktopCookbook.
|
