garden quiche

Name: GARDEN QUICHE
Prep time: 30 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 - unbaked deep-dish pie shell; 1/2 cup(s) diced or shredded swiss cheese; 3 large eggs; 2 cup(s) cream; 1 tablespoon(s) minced shallots (may substitute onion); 1/4 cup(s) corn kernels, fresh; 1/3 cup(s) dried button mushrooms (see note for alternates); 1/8 cup(s) fresh chives, chopped; 1/8 teaspoon(s) finely minced fresh rosemary (optional); a - grating of fresh nutmeg (optional); 1/2 teaspoon(s) salt; 1/8 teaspoon(s) ground black pepper; 10 small cherry tomatoes, sliced and patted dry

(1 rating)

review

Private Recipe by

Teresa G.

@sokygal

Here, KY

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.

(1 rating)

yield 8 serving(s)

prep time 30 Min

cook time 45 Min

method Bake

Ingredients For garden quiche

1

unbaked deep-dish pie shell
1/2 c

diced or shredded swiss cheese
3 lg

eggs
2 c

cream
1 Tbsp

minced shallots (may substitute onion)
1/4 c

corn kernels, fresh
1/3 c

dried button mushrooms (see note for alternates)
1/8 c

fresh chives, chopped
1/8 tsp

finely minced fresh rosemary (optional)
a

grating of fresh nutmeg (optional)
1/2 tsp

salt
1/8 tsp

ground black pepper
10 sm

cherry tomatoes, sliced and patted dry

How To Make garden quiche

1
Prep and assemble ingredients and utensils; place oven rack in middle position and preheat oven to 375 degrees F.

2
Place unbaked pie crust on a cookie sheet and then evenly distribute cheese in crust.
3
In mixing bowl whisk together, well, eggs and cream.
4
Add all remaining ingredients, except tomatoes, and combine well.
5
Pour mixture into pie shell.
6
Carefully place tomato slices on top.
7
Bake at 375 degrees F for 45 minutes, turning cookie sheet once during.
8
Remove from oven and allow to cool for at least 20 minutes before serving.
9
Cover and refrigerate leftovers.
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.
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