Summer is the perfect time for a pasta salad. I love loading it up with veggies, black olives and fresh tomatoes from the garden. I took this particular one to a "going away" party at church for a friend. I could totally make a meal of this salad with a big glass of iced raspberry tea.
I got to use some fresh veg from the garden for this tomato and zucchini quiche, too.
I chopped and sauteed veggies and added some Herb de Provence, salt and pepper to season it.
I layered the veggies and some feta cheese into a pie crust and then filled it with an egg and milk mixture. I used 3 eggs and 1 cup of milk plus 1/2 cup whipping cream. I added a pinch of nutmeg to the mix and blended well.
I sliced some fresh garden tomatoes and put them on top to garnish.
I baked the quiche at 375 degrees for about 40 minutes.
Perfect simple summer supper!
The kids kept saying it looked like a pepperoni pizza! LOL
The cheese is melty and comforting! I love the fresh veggies this time of year...
Picked, washed and cooked all in the same hour.
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