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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