| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | All-ready pie crust | |
| 3 | Eggs | |
| 1 | c | Light cream |
| 1/2 | c | Heavy cream |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Cayenne pepper |
| 1/4 | ts | Nutmeg |
| 6 | oz | Gruyere cheese; grated |
| 1 1/2 | c | Grilled vegetables*; chopped |
| 5 | Ma, r 1998 |
INSTRUCTIONS
Sprinkle 4 ounces of cheese and grilled begetables on the bottom of the unbaked crust and place on a cookie sheet with sides. Whisk the remaining ingredients together except the cheese. Pour over the vegetables and cheese and sprinkle with the rest of the cheese. Place on center rack of a preheated 375 degree oven. Bake for 35 to 45 minutes or until the quiche is puffed and golden brown. *NOTE: For the grilled vegetables: lightly brush a variety of vegetables with garlic flavored olive oil. Heat the grill and grill until all vegetables are cooked, turning frequently. Chop vegetables when cooked. Good choices for grilling are asparagus, onions, portabello mushrooms, bell peppers, eggplant and zucchini. I usually use all of these but use your favorites in any combination. Recipe from Susan Aaronson and adapted by Lexi Kern. Formatted by Lynn Thomas [email protected]. Lynn's notes: Made this 3-4-98; oven roasted 1/2 green, 1/2 yellow and 1 red pepper, 2 small turnips, 10 asparagus spears, 1/2 medium onion, 2 medium portobello mushrooms and 1 zucchini by coating in olive oil, placing on a cookie sheet and cooking in a 500 degree oven for 10 minutes. I used a 10" pie plate and baked quiche for 1 hour. This was a delicious dish--great for lent. Posted to TNT Recipes Digest by [email protected] (MRS LYNN P THOMAS) on
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