Creamy, Cheesy, Mushroomy, Leeky, Red Peppery Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I'm cutting down on carbs and invented this crustless quiche this morning. I made two versions, one with tuna and one without. You can adapt this recipe using vegetables that you like. It's very creamy and yummy, and I'm pretty proud of it if I do say so myself! Ingredients:
1 medium leek, sliced finely |
1 can sliced mushrooms, drained |
3 roasted red peppers packed in oil, drained (i used jarred peppers) |
1/2 lb grated cheese (i like edam or cheddar) |
1 cup cream |
2 eggs |
salt and pepper |
paprika, to taste |
za'atar spice mix, to taste (optional) |
Directions:
1. Preheat the oven to 350 degrees F.
2. Chop the leek and place in a large bowl.
3. Add the canned mushrooms.
4. Drain the red peppers and dice.
5. Add them to the bowl.
6. Add the cheese, cream, eggs, salt and pepper, paprika and za'atar.
7. Mix well.
8. Pour into a greased baking pan and bake at 350 degrees F for 1 hour.
9. Optional addition: add one can of tunafish.
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