Our quiche as seen in Phoenix Magazine  |
Our vegetarian quiche was recently featured as one of the best in the Valley by Carey Sweet, food critic for Phoenix Magazine.
Click here to see our quiche review in Phoenix Magazine. So, by popular demand, here's our famous and now not-so-secret recipe!
And remember, when making your own, great things to throw into a basic
quiche recipe include mushrooms, cooked
bacon pieces, olives, scallions, roasted peppers, and roasted
tomatoes. Let your
imagination run the gamut of the produce section!
Basic recipe for a great veggie quiche:2 tablespoons butter
1/2 onion, minced
1 teaspoon minced garlic (optional)
2 cups chopped freshly cooked broccoli florets
1 (9-inch) unbaked short crust pie shell (chilled)
1 1/2 cups shredded sharp cheddar cheese
3 eggs, well beaten
1 1/2 cups heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
Directions1. Preheat oven to 350 degrees F (175 degrees C).
2. Over medium-low heat melt butter in a large saucepan. Add
onions and garlic
if preferred. Cook slowly, stirring occasionally until the vegetables are
soft and mix with cooked broccoli florets. Spoon vegetables into pie crust
and top with most of the cheddar cheese.
3. Combine eggs and cream in separate mixing bowl. Season with
salt and pepper. Pour egg mixture over vegetables and
cheese. Top with more cheese!
4. Bake in preheated oven for 30 minutes, or until center has
set.
5. Serve warm with a lovely green salad... mmm, yummy!
Do you have a tea time recipe you would like to share with
us? Please email us at carefreetea@aol.com. Those recipes that we love may be featured as a special menu item at the Tea Room!
