garden quiche
(1 rating)
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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(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
45 Min
method
Bake
Ingredients For garden quiche
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1unbaked deep-dish pie shell
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1/2 cdiced or shredded swiss cheese
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3 lgeggs
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2 ccream
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1 Tbspminced shallots (may substitute onion)
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1/4 ccorn kernels, fresh
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1/3 cdried button mushrooms (see note for alternates)
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1/8 cfresh chives, chopped
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1/8 tspfinely minced fresh rosemary (optional)
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agrating of fresh nutmeg (optional)
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1/2 tspsalt
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1/8 tspground black pepper
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10 smcherry tomatoes, sliced and patted dry
How To Make garden quiche
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1Prep and assemble ingredients and utensils; place oven rack in middle position and preheat oven to 375 degrees F.
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2Place unbaked pie crust on a cookie sheet and then evenly distribute cheese in crust.
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3In mixing bowl whisk together, well, eggs and cream.
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4Add all remaining ingredients, except tomatoes, and combine well.
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5Pour mixture into pie shell.
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6Carefully place tomato slices on top.
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7Bake at 375 degrees F for 45 minutes, turning cookie sheet once during.
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8Remove from oven and allow to cool for at least 20 minutes before serving.
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9Cover and refrigerate leftovers.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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