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Sun-Dried Tomato & Cheese Quiche
Angie Halten
Cheesy and colorful with all those red and green peppers.
Print Recipe
Prep Time
20
mins
Cook Time
45
mins
Total Time
1
hr
5
mins
Servings
6
Ingredients
1x
2x
3x
3/4
cup
Monterey Jack Cheese
shredded
1/2
cup
sun-dried tomato flakes
or finely diced
3/4
cup
sharp cheddar cheese
shredded
1
cup
GF dry pancake mix
3/4
cup
cottage cheese
1 1/4
cups
milk or milk alternative
3/4
cup
onion
finely chopped
4
eggs
1/2
cup
red & green bell peppers
finely diced
Salt & pepper to taste
Instructions
Sprinkle a greased pie plate with 1 tablespoon of pancake mix and set it aside.
In a bowl toss together the shredded cheese, cottage cheese, onions, peppers and tomatoes. Then spoon into the pie plate.
In another bowl, whisk together the pancake mix, salt, pepper, milk, and eggs till smooth, then pour over the cheese mixture.
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.
Tried this recipe?
Let us know
how it was!