Ground Sirloin And Havarti Quiche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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GROUND SIRLOIN AND HAVARTI QUICHE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Benson Estate in Canton, Texas in 1987. Ingredients:
1 cup grated havarti cheese |
1 unbaked pie shell |
4 eggs |
1-1/2 cups cream |
1/2 teaspoon salt |
1/8 teaspoon basil |
1/8 teaspoon cayenne pepper |
1/8 teaspoon freshly ground black pepper |
1/2 teaspoon oregano |
1/2 pound cooked ground sirloin |
1 large white onion sliced thin |
1 can whole tomatoes with juice |
1/4 teaspoon granulated sugar |
1/2 teaspoon dried thyme |
1/4 pound shredded havarti cheese |
12 pitted green olives |
Directions:
1. Preheat oven to 375.
2. Sprinkle 2/3 of the grated cheese in bottom of pie crust.
3. Beat eggs with cream, salt, cayenne, black pepper and oregano until smooth then pour into shell.
4. Bake 30 minutes or until golden and a knife inserted in the center comes out clean.
5. Sauté onion with oil until tender then add tomatoes, basil and thyme and simmer 15 minutes.
6. Stir occasionally then top quiche with cheese and tomato mixture.
7. Place sirloin, remaining grated cheese and olives on top.
8. Bake 5 minutes longer to melt cheese then cool 5 minutes before serving.
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