Saturday, April 9, 2011

Ann’s Vegetarian Quiche

I love this make-ahead dish for brunches.

2 pre-baked frozen pie crusts
2 zucchinis sliced
½ lg sweet onion, such as Vidalia or Maui onion, sliced thin
3-4 tomatoes, sliced thin
4 cloves garlic minced
olive oil
2 c Swiss cheese cut into cubes
2 T olive oil
2 fresh basil leaves
1 T fresh rosemary

Other herbs, such as Italian seasoning, oregano, etc.
salt & pepper

2 eggs
1 c sour cream
1 ½ c milk
Preheat oven to 325 degrees. Mix 1 T olive oil, tomato slices, and garlic, and let them rest in a dish to flavor them.

Spread pie crusts into a 10” quiche pan or larger. You may have to cut, smash, or do whatever to fit the crusts in there. Bake for 5 minutes. Remove from oven and spread Swiss cheese cubes in a layer on the bottom of the crust. Set aside. Turn up the oven to preheat it to 400 degrees.

Sauté zucchini slices and onion in 1 T olive oil. When done, layer onion slices, then zucchini slices over cheese in the quiche. Add tomato slices and garlic in a pretty pattern on the top.

In a separate bowl, beat eggs. Mix in sour cream, milk, and herbs that you like. Pour over quiche. IF necessary, add a little less or more milk depending on size of the quiche pan. Make sure the liquid comes right up near the top.

Cook at 400 degrees for 40-45 minutes or maybe a little more until just beginning to brown on the top and the quiche is set in the middle (stick a toothpick in it to make sure its not runny still).

This can be adapted for 2 9" pie plates instead of one 10" quiche dish. Just use a few more eggs in the filling.

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