Mid-Summer Quiche

Several of you have asked for the recipe for the quiche displayed on the cover of the book. It was cut during the editing process. It require some time and effort but is delicious.
Mid-Summer Quiche
This quiche can be made with any combination of ingredients. I like quiche served room temperature with fresh sliced fruit.
Serves 6-8
1 recipe basic pie crust (see appendix)
4 eggs
1-1/2 cups milk
1 cup cauliflower chopped into 1/2" pieces
1 chopped onion
1 cloved minced garlic
3 chopped green onions
1 cup chopped fresh tomatoes
1 cup shredded mozzarella
1/4 cup bleu cheese crumbles
1 tablespoon butter
Salt and pepper to taste
Preheat oven to 350 degrees. Roll out pie crust dough to line a 9" pie pan or 8" cake pan. Lay crust in pan and cut off excess. Place cauliflower, tomatoes, mozzarella and blue cheese in to crust. Heat butter in a skillet over medium heat. Add onions, green onions and garlic and cook 3-5 minutes until onions are translucent. Pour onion mixture into crust. Whisk together milk and eggs until frothy and well blended. Add salt and pepper. Pour into pie crust. Bake until center is still jiggles slightly, about 30 minutes.
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