Monday, December 31, 2012

Crustless Herbed Quiche with Tomato Basil Salad

Go here for the recipe from emeals.com
Look how much hair she`s growing!!

When faced with a list of seven possible options, the logical thing is to start at the top ask your preschooler which one they`d like to have. So, we started the list off with Crustless Herbed Quiche with a side of Tomato Basil Salad.



All the ingredients, ready to go

These are our local, organic, free range eggs! Love them

Parsley from the counter pot!

So easy.

Yellow = local, orange = store bought, Omega3 eggs.

Beat!

Add!

Bake!

Cool!

Om nom nom...
Verdict: make again!
from emeals.com
6 large eggs, beaten
2 T chopped chives
1 T chopped fresh parsley
1 t chopped fresh thyme
(1 t kosher salt)
(½ t black pepper)
½ c crumbled goat cheese (optional)
¼ c heavy cream (optional)
(1 t olive oil)
4 tomatoes, sliced
(2 T extra virgin olive oil)
(2 T red wine vinegar)
2 T sliced basil
(Salt and pepper to taste)
Preheat oven to 375°F. Combine eggs, chives, parsley,
thyme, salt, pepper, cheese, and cream, if using, in a large
bowl; stir with a whisk. Rub oil over the bottom of a 9-inch pie
dish. Pour egg mixture into dish. Bake for 40 minutes or until
lightly browned and set. Remove from oven; cool slightly
before slicing.
Arrange tomato slices on a platter. Combine olive oil,
vinegar, basil, salt, and pepper in a small bowl; stir with a
whisk. Pour dressing over sliced tomatoes; serve
immediately.

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