Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Sunday, October 31, 2010

tomato and swiss quiche

this recipe is an old standby that i have used for years and can be adapted to any vegetables that you have on hand.  today's quiche was made with tomato slices, swiss and monterey jack cheese, but cheddar could be substituted with another combination of vegetables.

either prepare your favorite pie crust or used an unbaked pie shell from the dairy section at the market.  place the shell in a ceramic pie dish and use a fork to perforate the shell.  form the crimped edges.  add shredded cheese, about 2 cups to the bottom of the shell.  then add your choice of vegetables, broccoli heads, any color of peppers, red, white or green onions, tomatoes, asparagus tips, or even bacon pieces. then add more cheese on top, about 1 more cup. 

prepare the quiche mixture.  mix 4 eggs, 1 tablespoon of flour, 1 cup of milk and seasonings as desired.  i usually add black pepper and a touch of salt. for this quiche, i sprinkled parsley on top after placing the tomato slices.  pour the liquid mixture on top of the cheese and make certain that it is evenly distributed throughout the pie dish.  i use a fork to move the cheese around to complete this step.

bake the quiche in a 400 degree pre-heated oven for at least 45 minutes.  this is not a quick recipe, but can be served with a fruit or green side salad, popovers or any type of breakfast breads. 

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