Mary’s Simple, Exquisite Summer Quiche

Mary’s Simple, Exquisite Summer Quiche    

August is the season for fresh produce. Gardens are plentiful with onions, tomatoes, and corn. So my thinking is: “Why not serve foods fresh from the garden during this time of harvest?” Last week I had guests for brunch and served this tasty quiche. I hope you enjoy it.

Crust: You may want to buy the pie crust; however, check our October 2013 Archives for my easy peasy, pat in the pan crust that is yummy.

 

Filling:

Saute in 1 Tbsp. of oil until lightly browned

½ cup scallions, diced

2 Poblano peppers, diced

3 ears of corn, cut off cob

 

Beat together in a separate bowl:

5 eggs

1 cup ½ & ½

pinch of salt, pepper, red pepper flakes & chopped basil

 

Grate:

½ Cotija cheese and add shredded Quattro Formaggio (any kind of cheese will work)

 

Mix all ingredients together and pour into the pie crust. For garnish, slice a fresh tomato very thin and place each slice in circle onto the filling ingredients, reserving one slice for the middle. Bake 375 for 35-45 minutes.

ENJOY!

 

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