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Thursday, February 26, 2015

Garden Vegetable Quiche

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 -10 mushrooms, sliced
  • 2 tablespoons flour
  • 1 teaspoon cayenne pepper, divided
  • 1 teaspoon salt
  • 1 teaspoon basil (or 1 tablespoon fresh basil)
  • 4 eggs, beaten
  • 2 carrots, shredded (1 cup)
  • 1 1/2 cups half-and-half (or 1 cup light cream and 1/2 cup milk)
  • 1 1/2 cups swiss cheese, grated shredded,divided
  • 10 asparagus spears, washed and trimmed,divided
  • 1 tomato, sliced in 1/4 inch rounds
  • parsley
  • parsley sprig, garnish (optional)
  • 1 10-inch pie shell

Recipe

  • 1 preheat oven to 375-degrees f.
  • 2 roll out pastry to fit 10-inch quiche pan.
  • 3 melt butter or margaine in skillet.
  • 4 add onions, garlic and mushrooms to pan and cook 8-10 minutes or until soft.
  • 5 add flour, 1/2 teaspoon cayene pepper, salt and basil to pan and cook for an additional 3-5 minutes.
  • 6 remove from heat and set aside.
  • 7 beat eggs with half and half (or light cream and milk), 1 cup cheese and carrots.
  • 8 add mushroom/onion mixture to egg/cheese/carrot mixture and stir to combine.
  • 9 slice 5 asparagas spears into 1-2" pieces.
  • 10 lay asparagas pieces on the bottom of pie shell.
  • 11 pour filling (cheese/egg/carrot mixture) over asparagas in pie shell.
  • 12 crimp edges on pie shell (if not done previously) and place pie pan on cookie sheet.
  • 13 bake for 20 minutes.
  • 14 remove from oven.
  • 15 while quiche is baking slice remaining aspasagas spears into 1-2" slices or leave 5" long for decorative design.
  • 16 arrange tomato slices and asparagas pieces on top of quiche in a wagon-wheel pattern or other attractive pattern.
  • 17 bake an additional 20-30 minutes or until quiche is firm to the touch and knife comes out clean.
  • 18 sprinkle with remaining 1/2 cup shredded cheese and parsley.
  • 19 bake 10 minutes.
  • 20 remove from oven.
  • 21 let cool (5-10 minutes) before slicing.
  • 22 garnish with parsley sprigs, if desired.

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