Reva’s Vegetable Quiche Recipe

Print Friendly

Categories:

Brunch & Breakfast    Easter    Egg Recipes    Mother's Day    Quiche Recipes    Savory Pies and Tarts/Torte Recipes    Tea Travels™ Savories   

 

Email this to someoneShare on Facebook0Share on Google+0Pin on Pinterest0Share on StumbleUpon0Tweet about this on TwitterShare on Yummly0

 

Reva’s Vegetable Quiche Recipe

By Ellen Easton 2011 – All Rights Reserved

 

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 Recipes.

 

Vegetable Quiche
Photo 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.

 

 

 

Reva’s Vegetable Quiche Recipe:

Reva's Vegetable Quiche Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 1 large quiche

Ingredients:

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 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.

 

Instructions:

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 sautuntil 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.

 

https://whatscookingamerica.net/EllenEaston/VegetableQuiche.htm

 


 

TEA TRAVELS™ – Wishing You Happy TEA TRAVELS!™  Tea is the luxury everyone can afford!™ and Good $ense for $uccess are the trademarked property of Ellen Easton/ RED WAGON PRESS

Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels.  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.


Purchase Ellen Easton’s Tea Books:

Each 5 x 7 book is $20 postpaid Continental USA only.  Wholesale and fundraising accounts welcome.  Include name, address, zip code, and phone number for shipping.  Check or MO order payable to:  RED WAGON PRESS, 45 East 89th Street, STE. 20A, New York, NY 10128-1256.  All inquires to teatravels@aol.com

AFTERNOON TEA…TIPS, TERMS and TRADITIONS
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 afford!™”


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

 

Comments and Reviews

Leave a Reply