Monday, May 14, 2007

California Quiche

Prep: 15 minutes

Bake: 30 minutes

Yield: 6 servings

5 eggs

3/4 cup milk

1/4 teaspoon pepper

4 ounces Havarti cheese, shredded

1 package (3 ounces) cream cheese, cubed

3/4 cup frozen California-blend vegetables, thawed and patted dry

1 medium plum tomato, thinly sliced

1/3 cup butter, softened

1 teaspoon minced garlic

12 sliced french bread (1 inch thick)

In a small bowl, whisk the eggs, milk and pepper. Stir in cheeses and vegetables. Pour into a greased 9-in pie plate. Top with tomato slices. Bake at 375 for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes.

Meanwhile, in a small bowl, combine butter and garlic; spread over both sides of each slice of bread. Broil 3-4 in from the heat for 1-2 minutes on each side or until lightly browned. Serve with quiche.

Tips and Tricks

If your grocery store doesn't carry California-style frozen vegetables, it's just a mix of broccoli, cauliflower and carrots. Or substitute whatever veggies you have on hand to suit your families tastes. Experiment with different varieties of cheese. Be watchful when broiling the bread, even 30 seconds can make the difference between browned and burned.

Make It Healthier

Use egg substitute. Use low-fat cheeses. Increase the amount of vegetables in the quiche. Use low-fat or fat-free milk. Use trans-fat free spread in place of butter.

How Kids Can Help

Whisk the egg mixture. Spread bread with butter/garlic combo.

Suggested Sides

sliced melon

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