By Ellen Easton ©2011 - All Rights Reserved
I may be partial to this light vegetable filled quiche because it is from my mother’s Reva's secret recipe box. I hope you too will find
it equally as delicious at your next afternoon tea, luncheon, or supper.
Check out more of Ellen Easton's
articles and recipes.
Learn about the
History of English High Tea and more delicious
Afternoon Tea Recipes.
Reva's Vegetable Quiche
Afternoon Tea Recipes
Yields: 1 large quiche
Prep time: 20 min
Cook time: 30 min
Pastry for 9-inch one crust pie
2 tablespoons butter or margarine
8 to 10 mushrooms, sliced
1 cup shredded Swiss cheese
10 large or 12 small asparagus spears, cooked and cut in to small pieces.
1/2 cup of julienne or shredded fresh carrots
3 large or jumbo
eggs, lightly beaten
1 cup of milk or
1 tablespoon of fresh parsley, minced
2 tablespoons minced chives
1/8 teaspoon ground nutmeg
Salt and Pepper to taste
1/4 cup grated Parmesan cheese
1 tablespoon of butter or margarine, diced
* Do not use skim milk, but 100% non-fat Lactaid is OK.
Note: Any combination of your favorite vegetables (shredded), may be substituted.
Preheat oven to 375 degrees F. Position oven rack in middle of oven.
Prepare pie pastry. Place the piecrust in your pie plate. Crimp the edges and set aside.
In a large skillet or frying pan over low heat, melt the 2 tablespoons butter. Add
the onions and mushrooms and sauté until they are soft; set aside to cool.
Fill the prepared pie plate with the shredded Swiss cheese. Add the cooled mushrooms/onion mixture on top of the Swiss cheese, followed
by the asparagus and carrots; set aside.
In a large bowl, lightly beat the eggs. Add milk or cream, parsley, chives, nutmeg, salt, and pepper. Pour mixture over the vegetables
in the piecrust. Sprinkle Parmesan cheese on top. Place 1 tablespoon of diced butter over the top of the cheese.
Bake approximately 25 to 35 minutes or until a toothpick inserted in the center comes out clean when removed.
Makes 1 large quiche.
Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions,
A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria,
The Plaza, and Lady Mendl’s Tea Salon.
Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon,
thus building one of the largest and best cultivated teas estates on the island.
REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special
order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.
AFTERNOON TEA...TIPS,TERMS and TRADITIONS
By Ellen Easton
72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can
TEA TRAVELS™FOR THE HOLIDAYS
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