Boulangerie Pattiserie: Vegetable Quiche

Vegetable Quiche

Boulangerie Pattiserie, France, EPCOT

1 zucchini cut into 1/4 inch cubes
1/4 medium onion cut in 1/4 inch cubes
1 medium tomato cut into 1/4 inch cubes
6-8 ounces shredded Swiss cheese
1 teaspoon thyme, minced
1 teaspoon rosemary, minced

Quiche Liquid:
3 eggs
1 cup half & half
1 cup heavy cream

Whisk together.

Combine filling ingredients, season with salt & pepper; you want about a 50-50 mix of cheese and vegetables.

Place in a pie shell and cover with quiche liquid. Place in a preheated 300 degree oven and bake for 45 minutes to one hour until top is golden brown. Remove from oven allow to rest for 15 minutes before slicing.

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