Roasted Red Pepper and Garlic Quiche
Recipe by: Cooking Light
Servings: 6

2 medium red bell peppers
1 head garlic
1 medium zucchini
1/4 teaspoon dried basil
1 (10 oz) can refrigerated pizza crust dough
1/2 cup provolone cheese -- shredded
1/2 cup cottage cheese, low fat
1/2 cup evaporated skim milk
2 eggs
1 tablespoon parmesan cheese -- grated

To prepare peppers and garlic:
Char red peppers on a baking sheet with whole head of garlic in a 500F oven for 30 minutes. Place peppers in a paper bag for 10 minutes or until cool enough to handle. Remove peppers from bag; peel and discard skins.

Separate the roasted garlic cloves and squeeze to extract garlic pulp; discard skins. Set pulp aside.

Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini, which has been halved lengthwise and thinly sliced; saute 3 minutes. Remove from heat; stir in chopped roasted peppers and basil; set aside.

Unroll pizza crust dough; fold corners of dough toward center and pat or roll into a 10-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; flute edges. Sprinkle provolone cheese over bottom of crust. Top with zucchini mixture; set aside.

Position knife blade in food processor bowl; add cottage cheese and garlic pulp and process until smooth. Add milk and eggs; process 30 seconds. Pour over zucchini mixture; sprinkle with Parmesan cheese. Bake at 350F for 40 minutes or until a knife inserted 1 inch from center comes out clean. Let stand 10 minutes before serving.