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Ingredient
Crustless Vegetable Quiche
Introduce
Chef :
RicardoCrustless Vegetable Quiche
Back in the 1980s I saw this dish being prepared on television in Argentina. It is easy, flexible, and forgiving. It is a good vegetarian side dish; besides, it freezes and reheats well.
Ingredient
Food ration :
6 to 8 servingsCooking time :
1 hour
250 ml (1 cup)
vegetable broth
750 grams (26 ounces)
carrots, coarsely shredded
1 cup
chopped celery
80 grams (1 cup)
regular rolled oats
1/4 cup
chopped parsley
2 cloves
garlic
3 tablespoons
grated Parmesan or Romano cheese
1/4 teaspoon
ground nutmeg
1/2 cup
warm milk
3 tablespoons
mayonnaise
3 tablespoons
chopped celery leaves or parsley
Cooking instructions
* Step 1
Cook onion, carrots and celery (and mushrooms, if used) in the broth at medium heat until there’s no more liquid left.
* Step 2
Preheat oven to 400 degrees F.
* Step 3
Add oats, garlic and herbs. Mix. Transfer to a cool bowl (so that the eggs don’t cook when added). Add eggs, cheese, salt and spices. Mix.
* Step 4
Butter and flour a 9 in x 13 in rectangular baking dish. Add mixture and spread evenly. Cook for 20 minutes.
* Step 5
Meanwhile mix the sauce ingredients. Pour sauce on top of the individual servings.
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