HERB QUICHE
9-inch pie crust
½ c. Cheddar cheese, shredded
2 Tbs. butter
1 lg. onion, chopped or sliced
½ c. green pepper, chopped
¼ to ½ c. fresh herbs (tarragon, basil, thyme, parsley, oregano or any other herb)
3 eggs
1 c. sour cream
Salt and pepper to taste
Place cheese in pie crust and set aside. Sauté onion and green pepper in butter until tender. Combine fresh herbs with sautéed vegetables and place in pie crust over cheese. Beat eggs, sour cream, salt and pepper together in a separate bowl, then pour into crust over cheese and sautéed vegetables. Bake 35 to 40 minutes at 375°F. until set. Variations: Fresh steamed broccoli or asparagus makes a good filling. Always place the vegetable filling in the crust over the cheese, then pour the egg mixture over the vegetable filling.
GREEN PEA SOUP
6 Tbs. butter
4 onions, chopped
5 to 6 celery stalks with leafy tops, chopped
5 to 6 carrots, chopped
4 lg. potatoes, scrubbed and diced
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