Crustless Quiche Lorraine
1 1/2 cups low fat milk, or plain soy milk
Microwave the veggie bacon for one minute, crumble and set aside. Heat the oven to 350. Combine milk, egg beaters, flour and pepper, set aside. Heat oil in a skillet, add the onions, saute for three minutes. In a 9 inch pie pan, spread the onions on the bottom, then add layer of bacon, then half the cheese. Pour the egg mixture on top. Sprinkle the rest of the cheese and parsley on top. Bake for 55 minutes. Serve hot or at room temperature.
1 large cucumber (English seedless)
Coarsely chop the cucumber, red bell pepper and onion. In a food processor or blender puree half the cucumber, bell pepper, onion and garlic. Put the mixture in a large bowl, add all the other ingredients and chill for two hours. Keeps for up to four days.
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