Monday, November 15, 2010

Garden Vegetable Quiche

I've posted multiple quiches as I love them, but this one is always a hit! It's full of veggies, which helps fill those up with a larger appetite. Since I love quiches so much, I thought I'd recommend my favorite quiche served up in Seattle's restaurant scene. It's the quiche du jour at Cafe Campagne. They do an amazing job of keeping it light with amazingly flaky crust (like this recipe has). Maybe you'll make this for a Holiday brunch? Christmas and New Years is, after all, just around the corner! Enjoy!

Garden Vegetable Quiche
1/4 cup minced onion
1/4 cup diced red bell pepper
1 medium zucchini, shredded
1/2 pkg frozen spinach, thawed and squeezed dry
1 tbsp. olive oil
3 eggs
3/4 cup milk
1/2 cup ricotta cheese
1/4 cup sour cream
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried basil
Dash freshly grated nutmeg
1/2 cup shredded Cheddar cheese
2 tbsp. grated Parmesan cheese

1. Preheat the oven to 350*

2. Coat a deep dish pie plate with cooking spray and set aside.

3. In a skillet, over medium heat, saute the onion, red pepper, zucchini, and spinach in the EVOO for 7-10 minutes. Then spread them evenly along the pie plan evenly.

4. In a large bowl whisk the eggs, milk, ricotta, sour cream, salt, pepper, basil, and nutmeg. Sprinkle the cheddar cheese over the cooked vegetables and carefully pour the egg mixture over the cheese. Lastly sprinkle the Parmesan over the top and bake 30-45 minutes.


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