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GARDEN QUICHE

  • 1/4-cup butter

  • 1 small onion, diced

  • 1 small zucchini, diced

  • 1/2-pound broccoli, trimmed, stems peeled, and diced

  • 1/4-pound mushrooms, cut up

  • 1/2 red bell pepper, diced

  • 1/4-pound brussel sprouts, stems trimmed off and sprouts cut in eighths

  • 1 garlic clove, minced

  • 3 tablespoons fresh basil

  • 1-tablespoon dill weed

  • 3/4-teaspoon salt

  • 1/4-teaspoon pepper

  • 4 ounces Jarlsberg cheese, grated

  • Prepared basic quiche custard

Sauté in butter: vegetables, seasonings and herbs until all vegeta­bles are tender. Pour into a 9" pre-baked quiche crust and top with grated cheese. Pour custard over top and bake on top of foil in a 350-degree oven for 20-25 minutes or until cheese is golden brown.

Serves 6-8.

CURRIED GARDEN QUICHE

Follow the same recipe as Garden Quiche, substituting 1 1/2 table­spoons curry and a pinch of ginger for dill weed and basil.

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