Grindle Garden Quiche
If you have an herb garden, by all means this is the quiche for you! This dish really highlights the vibrant flavors of freshly picked herbs. Our herb garden has several varieties of sage and rosemary, which we use liberally for this creation.
Preheat oven to 350 degrees.
12 oz fresh or frozen potatoes, shredded
salt and pepper to taste
1 cup sliced onions
1/4 c sun-dried tomatoes, chopped
1/2 c finely chopped broccoli
1 c sliced mushrooms
2 Tbsp butter
2 c milk
1/4 lb feta cheese, crumbled
1/4 lb mozarella cheese, grated
4 eggs
1 tsp salt
1/4 tsp pepper
1 tsp Worcestershire sauce
2-3 Tbsp fresh or dried herbs, finely chopped
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Preheat oven to 350 degrees. Oil a large glass pie plate and spread potatoes evenly over bottom. Sprinkle with salt and pepper. Bake for 20 - 25 minutes, stirring occasionally, until slightly browned. Remove from oven and shape over bottom and sides of plate.
Saute onions, mushrooms, tomatoes and broccoli in butter until tender. Drain liquid and spread vegetables over potatoes. In a medium sauce pan, heat milk until almost scalding. Add feta and mozzarella and stir until melted and creamy. In a separate bowl, beat eggs with a whisk until frothy. Stir in salt, pepper, Worcestershire sauce and herbs. Add to milk mixture and stir until completely blended. Pour over vegetables.
Bake for 45 - 55 minutes until set.
Serves 10-12.
