Zuchinni and Roma Tomato Crustless Quiche

The Mandolin Inn

199 Loras Blvd , Dubuque, IA 52001 États-Unis


  • 1 dozen eggs
  • 2 cups cottage cheese
  • 2 cups shredded cheddar cheese
  • 1 teaspoon minced garlic
  • 1 medium zuchinni - diced
  • 2 large roma tomatoes - diced
  • 4 tablespoons melted butter
  • 1 tablespoon fresh basil - fined diced (1 tsp. dry)
  • 1/2 tablespoon fresh oregano - finely diced (1/2 tsp. dry)


  1. Melt butter in Skillet, add minced garlic, diced zuchinni and diced tomatoes. Sauté until soft. Add basil and oregano, mix well and simmer on low for 10-15 minutes.
  2. In a large bowl beat eggs, then combine the cheeses and the sautéed ingredients and mix well. Spray two deep dish glass pie pans with cooking spray, then fillwith contents of the mixing bowl.
  3. Bake in 350 degree oven for 50-60 minutes. Remove from oven and let rest for 5 minutes. Cut into wedges and serve.
  4. Note - this may be prepared in advance except for baking, then refrigerated, covered overnight.
About this recipe:

Zuchinni and Roma Tomato Crustless Quiche