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| Quiche |
*Herbs de Provence is a mixture of dried herbs typical of Provence. The standard mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs.
Quiche Crust
1 Cup all purpose flour
½ teaspoon Salt
¼ cup good olive oil
¼ cup ice water (Use crushed ice and water.)
Directions:
Mix flour and salt with fork. Whisk oil and water to thicken. Combine oil mixture with flour and mix with fork. Press into 9" pie crust pan.
Quiche Filling
½ Cup cubed ham
¼ Cup cubed zucchini
¼ Cup sliced green onions
¼ cup or 1 small green tomato
4 eggs
2 cups ½ & ½ cream
1 cup shredded Colby/Jack Cheese
1 teaspoon Herbs de Provence*
¼ teaspoon all spice
¼ teaspoon white pepper
Directions:
Pre-heat oven to 425 degrees. Heat In sauté pan, sauté ham, zucchini, green onions and tomato till slightly brown. In bowl, whisk eggs, cream, spices. Pour sautéed mixture in crust, then egg mixture. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees, and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean.
-Allow quiche to sit 10 minutes before cutting into wedges-
4 cups baby greens
1/4 red onion, sliced thinly
1/4 cup blue cheese, crumbled
1/4 cup pecans toasted (Roast on small pan for a few minutes w/quiche.)
Orange Vinaigrette
2 teaspoons orange marmalade
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 teaspoon fresh ground pepper
1/4 cup olive oil
Directions:
Combine first 4 ingredients in medium-sized bowl. Gradually whisk in olive oil, then 1/2 cup water. Continue whisking until smoothly blended. Combine salad greens, onions and desired amount of vinaigrette in a medium sized bowl. Arrange on serving platter and garnish with blue cheese and pecans.
Service: Plate one large wedge of quiche, sided with salad. Pair with glass of chilled apple cider.
