Reva's Vegetable Quiche Recipe, How To Make Vegetable Quiche, Tea Travels, Ellen Easton, Tea Recipes, Afternoon Tea Recipes

Tea Travels!™ ... Reva's Vegetable Quiche
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 Tea Travels™ articles and recipes.

Learn about the History of English High Tea and more delicious Afternoon Tea and High Tea Recipes.

Reva's Vegetable Quiche

Pastry for 9-inch one crust pie
2 tablespoons butter or margarine
1/4 onions, diced
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 heavy cream*
1 tablespoon of fresh parsley, minced
2 tablespoons chives, minced
1/8 teaspoon 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.

Preparation:

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, author of AFTERNOON TEA...TIPS, TERMS and TRADITIONS, Manners Do Matter™ and Good $ense For $uccess™ (RED WAGON PRESS), is a consultant to leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is speaker and designer of related products to the hotel, food service, retail, and special event industries.

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, history, etiquette and FAQ about afternoon tea, serving styles and more.

TEA TRAVELS™FOR THE HOLIDAYS By Ellen Easton
64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template & secret sources.

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