Recipe - Roasted Red Pepper And Garlic Quiche

2 md Red bell peppers
1 Head garlic
1 md Zucchini
One fourth teaspoon Dried basil
1 cn Refrigerated pizza crust
Dough 10 ounces
One half cup Provolone cheese
Shredded
One half cup Cottage cheese, lowfat
One half cup Evaporated skim milk
2 Eggs
1 tablespoon Parmesan cheese grated

Char red peppers on a baking sheet with whole head of garlic in a 500F oven
for 30 minutes. Place peppers in a paper bag for 10 minutes or until cool
enough to handle. Remove peppers from bag; peel and discard skins. Separate
garlic cloves and and squeeze to extract garlic pulp; discard skins. Set
pulp aside.

Coat a small nonstick skillet with cooking spray; place over mediumhigh
heat until hot. Add zucchini which has been halved lengthwise and thinly
cut or sliced up ; saute 3 minutes. Remove from heat; stir in chopped roasted peppers
and basil; set aside.

Unroll pizza crust dough; fold corners of dough toward center and pat or
roll into a 10inch circle. Fit dough into a 9inch pieplate coated with
cooking spray; flute edges. Sprinkle provolone cheese over bottom of crust.
Top with zucchini mixture; set aside.

Position knife blade in food processor bowl; add cottage cheese and garlic
pulp and process until smooth. Add milk and eggs; process 30 seconds. Pour
over zucchini mixture; sprinkle with parmesan cheese. Bake at 350F for 40
minutes or until a knife inserted 1 inch from center comes out clean. Let
stand 10 minutes before serving.

Posted to MCRecipe Digest V1 #144

Date: Tue, 09 Jul 1996 10:37:41

From: PATRICIA KRAMER PIK848@gnn.com

Recipe By : Cooking Light