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Crustless Veggie
Quiche
1 package. (20 ounces) frozen French-cut green beans, thawed, drained
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons instant minced onion
1 cup (4 ounces) shredded mozzarella cheese
1 package. (8 ounce) cream cheese, softened
12 eggs
1 1/2 cups buttermilk baking mix
2 cups milk
1/3 cup dry sherry, apple juice or water
3/4 teaspoon salt
1 can (2.8 ounces) Frenchfried onions
In greased 13 x 9-inch baking dish, layer beans, mushrooms and onion. Sprinkle with mozzarella cheese. In large mixing bowl at medium speed, beat cream cheese until smooth. Beat in eggs. Add baking mix, milk, sherry and salt - beat until smooth. Pour over vegetables and cheese. Bake in preheated 375 degree F oven until puffed and knife inserted near center comes out almost clean, about 40 to 50 minutes. Sprinkle evenly with French-fried onions. Continue baking until onions are lightly browned and knife inserted near center comes out clean, about 4-5 additional minutes. Let stand 5 minutes before serving. 8 servings
Valentine Quiche
1 (15 ounce) package 9” refrigerated pie crust
2 teaspoons olive oil
1/2 cup sliced mushrooms
2 tablespoons chopped green onion
6 large eggs
3/4 cup half and half
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
1/2 cup drained and chopped roasted red pepper
1 cup shredded medium sharp cheddar cheese
Preheat oven to 350 degrees F. Lightly spray bottom of heart-shaped cake pan with vegetable pan spray. Roll pastry crust out slightly thinner and press into pan; pressing dough against bottom and 1” up side to conform to heart shape. Prick with fork, and bake 15-20 minutes or until light golden brown. Remove and allow to cool. Cook mushrooms and onions in oil in fry pan until soft, set aside. Whisk eggs with cream, mustard and black pepper. Stir in mushrooms, onions, red pepper and cheese, and pour into crust. Bake 35-40 minutes or until knife inserted in center comes out clean. Let cool 10 minutes or to room temperature. Makes four to six servings.
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