sun dried tomato crustless quiche

Sun-Dried Tomato Egg Casserole


# 7 large egg
# 2 cloves garlic (minced)
# 1 cup half and half
# 1 cup milk (skim)
# 2 cups mozzarella cheese (grated)
# 1/2 cup onion (chopped)
# 4 tablespoons parsley, fresh (chopped)
# 1 dash salt and pepper
# 1/2 cup sun dried tomatoes in oil (drained and chopped)

oven to 375°F. Butter 13x9x2-inch glass baking dish. In a bit of the oil from the sun-dried tomatoes, saute the onion and garlic for 3 minutes. Add 2 tablespoons parsley; stir 1 minute. Spread tomato mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.) Whisk eggs, half and half, milk, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over tomato mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving. Makes 8-12 servings.

Category: Casseroles