Crustless Vegetable Quiche
1 package of First Street Cream Cheese (8 oz.)
6 Sun Harvest Large Eggs
1/4 cup First Street Heavy Whipping Cream
1/2 red onion, chopped
8 oz mushrooms, sliced
2 medium green zucchinis sliced 1/4 inch thick
1 medium yellow squash (like a zucchini) sliced 1/4 inch thick
2 red peppers, cut into strips
2 cloves garlic, minced
4 tbs. fresh basil, chopped
4 tbs. fresh parsley, chopped
3 tbs. La Romanella Extra Virgin Olive Oil+ 2 tbs. for greasing the pan
1 tsp. First Street Granulated Garlic
1/2 tsp. salt
1/2 tsp. pepper
1 cup First Street Shredded Monterey Jack Cheese
1 cup First Street Shredded Fancy Sharp Cheddar
1/3 cup shredded parmesan cheese
Preheat oven to 350°F. Grease the bottom and sides of a 9-inch (round) springform pan with olive oil (or non-stick spray). Line the bottom of the pan with parchment paper and then brush parchment paper with oil. If the springform is not leakproof, then wrap the outside of pan with foil to prevent leakage.
Heat the 4 tbs. olive oil in a large skillet over medium heat. Add the onion, mushrooms, zucchini, and fresh peppers, if using. Sauté the vegetables until they are just tender, this should take about 10 minutes.
In a large bowl with an electric mixer, beat cream cheese until smooth. Beat in eggs until combined then add the cream and beat until well blended. Stir in garlic, basil, salt and pepper. Using a slotted spoon spook the sautéed vegetables into the egg mixture. Add shredded cheese and stir gently to combine.
Spoon the mixture into the prepared pan and set it on a baking sheet. Bake for 1 1/2 – 1 3/4 hours or until top is round and golden brown and the center no longer wobbles. Remove from oven and let cool 10 minutes in pan. Run a sharp knife around edges of the tart to loosen, gently remove pan sides. Can be served cold or warm.