The Richmond Register

Recipes

September 3, 2013

What is a quiche?

(Continued)

RICHMOND —

Tomato onion quiche

INGREDIENTS:

1 sheet of refrigerated pie pastry

1 cup shredded mozzarella cheese

1/2 cup sliced sweet onion

2 small tomatoes seeded and sliced

3 medium mushrooms, thinly sliced

1/4 cup shredded Parmesan cheese

3 eggs

1/ 2 cup half and half cream

1/2 tsp ground mustard

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried thyme

DIRECTIONS:

Cut pastry sheet in half. Repackage and refrigerate one half for another use.

On a lightly floured surface, roll out remaining half into an 8-inch circle. Transfer to a 7-inch pie plate. Flute edges.

Layer half the mozzarella cheese, onion and tomato in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomato. Sprinkle with Parmesan cheese.

In a small bowl, combine the eggs, cream, mustard and herbs; pour over top.

Bake at 350 degrees for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

The real trick to a good Quiche is making sure that the knife comes out clean to insure that the entire pie is done.

One can make this dish in a muffin pan. You have to cut the pie dough into circles and place in muffin pans.

I have done this, but it takes a little bit of extra preparation. The cooking time is about half of the original time for the larger pie. One has to test the pies with the knife as well.

Speaking of pies, I watched the movie “The Help” the other night and the part that was the best was the pie the maid cooked for the wicked women in the show. I would not recommend this recipe, but it sure was a funny scene. I would probably name it the “in and out” pie.

I have just returned from two weeks in Florida. I went on a girlfriends retreat. Seven of us go each year. Each one of us fixes a different dish each night. I got some interesting dishes I will pass on to you at a later date.

I made dirty rice and one of them thought it was with mushrooms. Sorry, but it was with gizzards. She has not forgiven me yet.

Tell next time, stop by each week and we will share ideas.

Arritta Morris holds a bachelor’s degree in nutrition and a master’s degree in counseling from Eastern Kentucky University. She is certified as a food service specialist by the School Nutrition Association.

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