Hello fellow food enthusiasts! Chef Richie here, at your culinary service.
It’s April and Chef Richie Says (you may not be old enough to know what I’m talking about): “Real men DO eat quiche!” In fact, this is an easy way to impress. Quiche is a great brunch or lunch item. Fellas, your lady will be impressed! Ladies, your fella will be so satisfied!
Thanks to our recipe contest home chef entrant Linda Borquez, you now have, here below, the…as Chef Richie Says and us chefs often say…blank for making the recipe yours. The blank slate. The tabula rasa. The blank canvas. You can add bacon (never a bad idea, cook it crispy first) and Swiss (or gruyere, the fancier BETTER Swiss) cheese to make it Quiche Lorraine. Add spinach for Quiche Florentine (which, with the sun dried tomatoes makes it a true winner). And Chef Richie Says one more (hahahahaha) thing: USE HEAVY CREAM INSTEAD OF MILK!!! Quich is basically a custard and it’s smoother, deeper, richer, happier (you know, like YOU) when you use CREAMMMMMMM.
ITALIAN SUN DRIED TOMATO QUICHE
¼ Cup milk
2 Tbsp softened cream cheese
1 Tbsp chopped chives
1 Chopped green onion
¾ Cup chopped Bella Sun Luci Sun Dried Tomato Halves
1/3 Cup finely grated Parmesan cheese
1/3 Cup grated Mozzarella cheese
½ Tsp salt
1/8 Tsp pepper
¼ Tsp Italian seasoning blend
1 Prepared pie crust
Preheat oven to 350° degrees. In a large mixing bowl, whisk together eggs, milk, and softened cream cheese. Add remaining quiche ingredients to bowl and stir to combine. Pour into prepared pie crust. Bake for 25 minutes, or until the center is firm to the touch. Let rest on cooling rack for 10 minutes. Serve and enjoy.
Congratulations to Chef Linda Borquez for her Bella Sun Luci 2016 recipe submission! Very nice work chef! BRAVA! BRAVISSIMA! You were very close to being a finalist. Keep up the good work!
Now get cookin’, happy cookin’, and buon appetito!