Vegetarian Provolone and Pesto Quiche 

Crust

9 in. pie crust(homemade is best)

-Bake 425o for 7 minutes

Filling

3 tbsp. pesto

¼ cup grated parmesan cheese

-Mix above together and spread on crust

1 cup shredded provolone cheese

½ chopped red bell pepper

-Sprinkle above over crust

5 eggs

1 ½ cup milk

¼ tsp. salt

¼ tsp. pepper

Pinch of dry mustard

-Whisk above ingredients together

-Pour over cheese layer

-Bake 425o  for 7 minutes

-Reduce oven to 325o  for 15 minutes

-Cover edges of crust with foil

-Continue to bake 25-28 minutes or until set

-Let stand before cutting and serving

***Note***   You can add additional vegetables of your choice, my family prefers asparagus and mushrooms added.

 Honey Pecan Triangles

Crust

-Line a 9x13 pan with foil; grease foil with 2    tsp. butter

½ butter

½ brown sugar

1 egg yolk

1 ½ cups flour

-Cream butter and brown sugar well. Then     add 1 egg yolk. Mix well.

-Stir in flour

-Press into prepared pan

-Bake at 350 for 15 minutes or until golden   brown

Topping

1 cup brown sugar

½  cup butter

¼ cup of honey

-Place above in sauce pan

-Bring to boil over medium heat

-Cook and stir continually for 3 minutes

-Remove from heat and stir in ½ cup               whipping cream and 4 cups chopped             pecans.            

-Pour over crust

-Bake at 350 for 30-40 minutes or until           bubbling in center

-Cool on wire rack

*Use the foil to lift the bars out of the pan and onto a cutting surface

-Carefully remove foil

-Cut into 24 pieces, then cut each piece in       half diagonally

* Makes 4 dozen*

Vegitarian Provolone and Pesto Quiche print outs.