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    California Vegetable Quiche


    Source of Recipe


    Internet

    List of Ingredients




    GARLIC CRUST:
    1 cup all-purpose flour, sifted
    1/2 teaspoon salt
    1/4 cup shortening
    2 tablespoons butter or margarine
    1 small garlic clove, pressed through garlic press to measure 1/8 tsp.
    1 1/2 tablespoons milk
    QUICHE:
    2 or more large garlic cloves
    2 tablespoons butter
    1 cup sliced fresh mushrooms
    1 cup coarsely chopped fresh spinach
    1/2 cup grated fresh carrots
    2 large eggs
    2/3 cup milk
    3/4 teaspoon salt
    1/4 teaspoon tarragon, crumbled
    1/4 teaspoon dill weed
    3/4 cup grated Gruyere or Swiss cheese

    GARLIC CRUST: Combine flour and salt. Cut in shortening and butter or margarine until particles are size of peas. Mix garlic with milk and sprinkle over flour mixture, mixing to a stiff dough; adding a few drops more milk, if needed. Shape into a ball.

    QUICHE:
    Preheat oven to 425�F. Prepare Garlic Crust and roll out to a 10-inch circle. Fit into 8-inch quiche pan 3/4 inch deep. Set aside while measuring remaining ingredients. Set a sheet of foil in the quiche pan and add a half-inch layer of uncooked beans (or aluminum pie weights). Bake in hot oven 425�F. 10 minutes until crust is partially baked. Remove foil and weights. Meanwhile, finely chop garlic to measure 1 tablespoon. Melt butter and add garlic and mushrooms. Saute over moderate heat about 5 minutes, stirring constantly. Add spinach, cover pan and turn heat low. Cook about 2 minutes longer, just until spinach is wilted. Remove from heat and add carrot (if carrot is very moist, squeeze out excess liquid). Beat eggs; stir in milk, salt, herbs and cheese. Add vegetable mixture and mix well. Pour into partially baked shell. Return to lowest rack of oven and reset thermostat to moderate (350�F.) Bake about 35 minutes, until set in center. Remove from oven and cool at least 15 minutes, before cutting. One 8-inch quiche

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