GARDEN QUICHE

Teresa G.

By
@BlueGinghamApron

Fresh corn, fresh herbs, shallots, cherry tomatoes, mushrooms, swiss cheese, eggs and cream equals one delicious quiche! A vegetarian's delight, and a delight for the rest of us as well. This is my own original recipe, inspired by the bounty of our garden, which my husband so lovingly and diligently tends.


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Comments:

Serves:

8

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

1
unbaked deep-dish pie shell
1/2 c
diced or shredded swiss cheese
3 large
eggs
2 c
cream
1 Tbsp
minced shallots (may substitute onion)
1/4 c
corn kernels, fresh
1/3 c
dried button mushrooms (see note for alternates)
1/8 c
fresh chives, chopped
1/8 tsp
finely minced fresh rosemary (optional)
a
grating of fresh nutmeg (optional)
1/2 tsp
salt
1/8 tsp
ground black pepper
10 small
cherry tomatoes, sliced and patted dry

Directions Step-By-Step

1
Prep and assemble ingredients and utensils; place oven rack in middle position and preheat oven to 375 degrees F.
2
Place unbaked pie crust on a cookie sheet and then evenly distribute cheese in crust.
3
In mixing bowl whisk together, well, eggs and cream.
4
Add all remaining ingredients, except tomatoes, and combine well.
5
Pour mixture into pie shell.
6
Carefully place tomato slices on top.
7
Bake at 375 degrees F for 45 minutes, turning cookie sheet once during.
8
Remove from oven and allow to cool for at least 20 minutes before serving.
9
Cover and refrigerate leftovers.
10
*NOTE: Very well drained canned mushrooms may be substituted for dried. May also substitute with fresh sliced mushrooms that have been heated to release their water, then very well squeezed/drained.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tags: Quick & Easy, For Kids