 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Enjoy this quiche for a wonderfully simple weeknight dinner, or serve it for a hearty weekend brunch. With both Havarti and cream cheese in every bite, this dish is elegant and rich, yet filling. Ingredients:
5 eggs |
3/4 cup milk |
1/4 teaspoon pepper |
4 ounces havarti cheese, shredded |
1 package (3 ounces) cream cheese, cubed |
3/4 cup frozen california-blend vegetables, thawed and patted dry |
1 medium plum tomato, thinly sliced |
1/3 cup butter, softened |
1 teaspoon minced garlic |
12 slices french bread (1 inch thick) |
Directions:
1. In a small bowl, whisk the eggs, milk and pepper until blended. Stir in cheeses and vegetables.
2. Pour into a greased 9-in. pie plate. Top with tomato slices. Bake at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes.
3. Meanwhile, in a small bowl, combine butter and garlic; spread over both sides of each slice of bread. Broil 3-4 in. from the heat for 1-2 minutes on each side or until lightly browned. Serve with quiche. Yield: 6 servings.
|
|