PESTO, GOAT CHEESE & SUN-DRIED TOMATO QUICHE…………..
Nothing could be simpler that a tasty quiche. Very simple to prepare. Get the unbaked piecrust from your supermarket frozen food section. Use your favorite pesto recipe and you will have a delicious breakfast treat. If you don’t consume all of the quiche in one session reheat the quiche in a toaster oven on bake at 300 degrees for about 20 minutes.
- 4 tablespoons pesto
- 1 (9 inch) unbaked piecrust
- 4 tablespoons crumbled goat cheese
- 3 eggs
- ½ cup half-and-half
- 1-tablespoon all-purpose flour
- 8 oil-packed sun-drie3d tomatoes drained and cut into strips
- Salt and freshly ground pepper to taste.
DIRECTIONS: Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the piecrust. Sprinkle goat cheese over pesto.
In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
Bake in preheated oven for 30 minutes, or until done. From the Medford House “Ultimate Pesto Cookbook”
SWISS PIE WITH CRAB MEAT SAUCE………………………………….
This is a variation of Quiche that can be served buffet style as an appetizer rather than as a main course.
- 1 unbaked 10″ pastry shell
- 4 slightly beaten egg yolks
- 1-1/2 cups light cream
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 4 egg whites
- 6 oz. swiss cheese shredded
- 7-1/2 oz can crab meat
- 2 tablespoons butter
- 2 teaspoons flour
- 1/8 teaspoon salt
- 1 cup light cream
- pinch of dill
DIRECTIONS: SWISS PIE: Bake pie shell in a 450 degree F oven for 7 minutes; remove. Reduce temperature to 350 degrees F. Combine egg yolks, cream, salt and nutmeg. Beat egg whites till stiff peaks form; fold into yolk mixture. Fold in cheese. Pour into pastry shell. Bake in a 350 degree F oven for 40-45 minutes or till knife inserted just off-center comes out clean. Let stand for 5 minutes. Cut into wedges. Serve with crab meat sauce.
DIRECTIONS: CRAB MEAT SAUCE: Open a 7-1/2 oz crab meat can; drain and flake. Heat crab meat in 2 tablespoons butter. Blend in 2 teaspoons flour and 1/8 teasopon salt. Add 1 cup light cream, cook and stir till thickened. Place finished sauce in a small chafing dish and garnish with a pinch of dill. Allow your guests to spoon sauce on wedges of Swiss Pie. Serves about 6. From the Medford House “Holiday Entertaining Cookbook” Excerpt from Holiday Dinner for Six.