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Sun-Dried Tomato & Cheese Quiche

Cheesy and colorful with all those red and green peppers.

Sun-Dried Tomato & Cheese Quiche
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Serves: 6
Cheesy and colorful with all those red and green peppers.
Ingredients
  • ¾ cup Monterey Jack Cheese, shredded
  • ½ cup sun-dried tomato flakes (or finely diced)
  • ¾ cup sharp cheddar cheese, shredded
  • 1 cup GF dry pancake mix
  • ¾ cup cottage cheese
  • 1¼ cups milk or milk alternative
  • ¾ cup onion, finely chopped
  • 4 eggs
  • ½ cup red & green bell peppers, finely diced
  • Salt & pepper to taste
Instructions
  1. Sprinkle a greased pie plate with 1 tablespoon of pancake mix and set it aside.
  2. In a bowl toss together the shredded cheese, cottage cheese, onions, peppers and tomatoes. Then spoon into the pie plate.
  3. In another bowl, whisk together the pancake mix, salt, pepper, milk, and eggs till smooth, then pour over the cheese mixture.
  4. Bake at 350F for 40 to 45 minutes, until a knife comes out clean.
Notes
Try sautéing the onions and peppers before adding to the mixture for a milder/sweeter taste.

 

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