"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for QUICHE ~ CRUSTLESS CARROT QUICHE, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, October 9, 2008


2 c. carrots, shredded
3 eggs
1 1/4 c. low fat cottage cheese
3 T. scallions, finely chopped
2 T. flour
1 clove garlic, minced
3/4 tsp. dill weed
1/2 tsp. salt
1/4 tsp. pepper
1 c. cheddar cheese, shredded

Preheat oven to 350.

Bring 2 cups water to boil. Add carrots, simmer 5 minutes or until tender. Drain well.

Grease 9" quiche pan or pie plate. In blender, process eggs, cottage cheese, scallion, flour, garlic, dill weed, salt, pepper until smooth. In bowl combine carrots and cheese. Stir with egg mixture. Put in quiche dish. Bake at 350 for 40 minutes or until knife comes out clean.




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