Basil And Spinach Quiche
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Basil And Spinach Quiche
  Spinach    Quiche    Eggs  
Last updated 6/12/2012 1:07:28 AM. Recipe ID 33477. Report a problem with this recipe.
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      Title: Basil and spinach quiche
 Categories: Eggs
      Yield: 6 Servings
 
      7 lg Leaves spinach; at least
      7 lg Leaves fresh basil; at
           -least
      1 lg Sweet onion
      1    Red sweet pepper
      1    Green sweet pepper
      3    -(up to)
      4 lg Cauliflower florets
      5    Mushrooms
      1 sm Zucchini
      6    Eggs
    1/2 c  Flour
    3/4 c  Milk
           Salt and pepper to taste
           Grated parmesan cheese
 
  1. Slice the onions into very thin rounds.  Put 3-4 tbsp extra virgin olive oil in a heavy skillet and bring 
to medium high heat. Saute the onion rings until just starting to turn golden. Remove from skillet and set 
aside.
  
  2.  Remove the seeds and ribs from the peppers and slice into julienne
  strips. Break the florets of cawliflower into bite size pieces. Thinly
  slice the mushrooms and make matchstick slices of the zucchini. Place
  all the sliced veggies into the skillet and saute until just starting
  to turn limp--about 4 minutes or so. Remove from the skillet and
  drain well.
  
  3.  Mix together the eggs, flour, milk, salt and pepper and whip with
  a wisk until very frothy.
  
  4. Use a deep quiche dish or a 10" deep dish pie plate.  Spray well
  with an olive oil cooking spray.  Wash the basil and spinach and pat
  dry with a paper towel. Line the cooking dish with the basil and
  spinach so that the points of the leaves overlap the edge of the dish
  by about 1/2". Spray lightly again so that the leaves stay together.
  Gently pour about the 1/4 of the egg mixture over the leaves.
  
  Place about 1/4 of the veggies into the cooking dish, making sure
  they are spread around.  Sprinkle a handful of the parmesan cheese
  over all.  Repeat the eggs, veggies and cheese until the dish is
  filled and you have ended with cheese. Bake at 350 degrees until
  done--about 25-30 minutes. The eggs will really puff up, the tips of
  the spinach and basil will turn a little brown and the cheese forms a
  nice crusty top on the quiche.
  
  During the summer when our vegetable garden is at its peak, I
  substitute other veggies such as eggplant and hot peppers and green
  beans and leeks for the onions.
  




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Recipe ID 33477 (Apr 03, 2005)

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