Green Garlic, Dill, and Fresh Vegetable Quiche
>> Saturday, June 12, 2010
Dan made brunch this morning, and it was AMAZING! I tried to recreate the recipe here, but it's somewhat approximate. I don't think it really matters though - feel free to tweak it to your own tastes!
Adapted from Better Homes and Garden New Cookbook, Bridal Edition^
Serves 6
Ingredients:
1 pre-made pie crust*
1/2 red pepper, chopped
1 cup artichoke hearts, chopped
2 tbsp fresh dill, chopped**
1 green garlic stalk and bulb, chopped
3/4 cup feta cheese
1/2 cup skim milk
6 egg whites
Salt and pepper to taste
1. Preheat oven to 325 degrees.
2. Combine all herbs and vegetables in a medium bowl.
3. In a separate bowl, scramble egg whites and milk. Add 1/2 cup feta cheese, salt and pepper. Add to herb and veggie mixture and mix gently.
4. Pour into pie crust. Add the rest of the vegetables and then top with remaining 1/4 cup feta cheese.
5. Place pie crust on a baking sheet to catch any drips. Bake approximately 45 minutes, until crust is golden brown and a knife inserted into the center comes out clean.
^ We got this cookbook for our wedding 2+ years ago, and we LOVE it - I would definitely recommend it to newlywed couples. It's got tons of great tips and basic recipes that you can make your own. Our copy is well-used!
* Yes, I know some of you are probably cringing at the idea of using ready-made pie crust, but I find that it actually tastes better than some of the homemade crusts I've made. It's also a lot faster!!! :) Oh, and the New York Times even said it's alright!
Maybe next time I'll try making my own crust, but in the meantime, we're partial to Oronoque Orchards Deep Dish crusts - they're kosher, so there's no lard! You can find them in the freezer section.
My rating: 8/10
Dan's rating: 8/10
** we're not positive that he used 2 tbsp of dill, but the amount that we did use was a little overpowering - next time we'll cut it back just slightly.
Serves 6
Ingredients:
1 pre-made pie crust*
1/2 red pepper, chopped
1 cup artichoke hearts, chopped
2 tbsp fresh dill, chopped**
1 green garlic stalk and bulb, chopped
3/4 cup feta cheese
1/2 cup skim milk
6 egg whites
Salt and pepper to taste
1. Preheat oven to 325 degrees.
2. Combine all herbs and vegetables in a medium bowl.
3. In a separate bowl, scramble egg whites and milk. Add 1/2 cup feta cheese, salt and pepper. Add to herb and veggie mixture and mix gently.
4. Pour into pie crust. Add the rest of the vegetables and then top with remaining 1/4 cup feta cheese.
5. Place pie crust on a baking sheet to catch any drips. Bake approximately 45 minutes, until crust is golden brown and a knife inserted into the center comes out clean.
^ We got this cookbook for our wedding 2+ years ago, and we LOVE it - I would definitely recommend it to newlywed couples. It's got tons of great tips and basic recipes that you can make your own. Our copy is well-used!
* Yes, I know some of you are probably cringing at the idea of using ready-made pie crust, but I find that it actually tastes better than some of the homemade crusts I've made. It's also a lot faster!!! :) Oh, and the New York Times even said it's alright!
Maybe next time I'll try making my own crust, but in the meantime, we're partial to Oronoque Orchards Deep Dish crusts - they're kosher, so there's no lard! You can find them in the freezer section.
My rating: 8/10
Dan's rating: 8/10
** we're not positive that he used 2 tbsp of dill, but the amount that we did use was a little overpowering - next time we'll cut it back just slightly.
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1 comments:
Looking great, as always. You are doing a rocking job with the blog. I love seeing our CSA come alive.
FYI - Bill told us that the crust recipe in Joy of Cooking cannot be beat.
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