Three Cheese Crustless Quiche

This was my main dish. It also came from the book

Asheville Cooks

and the recipe is from
Hathaway’s Cafe and Market
Asheville NC

I served this to my family and friend that beautiful Wednesday evening. My friend, my dad and my grandmother are all mind-blowing cooks, so making food for them is exciting and a fun challenge. They LOVED this quiche! So, that’s a big compliment to this dish. This is one I will definitely be making again. And with the Zucchini, it’s a wonderful summer dish. By the way, this is wonderful served cold as well!

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Three Cheese Crustless Quiche

I made two. If you’re going to make one quiche, may as well make two, considering it saves so well! So, this recipe is for 2 quiches

Ingredients:

• 3 cups chopped zucchini (I used 4 zucchini)
• 4 cups sliced mushrooms
• 1 cup chopped onion (I used a red onion)
• 4 finely minced garlic cloves
• 4 Tbs olive oil
• 12 eggs
• 1 cup light cream
• 1 lb cream cheese (I used 1/3 fat cream cheese, and it worked just fine!)
• 1 lb mild Cheddar cheese, grated
• 1 lb Swiss cheese, grated
• 4 cups cubed French bread, toasted
• salt and pepper

Directions:

Sauté the zucchini, mushrooms, onion and garlic in oil until al dente (just cooked, not crisp). Set aside.

Preheat oven to 350*. In a bowl, beat the eggs with the cream. Add the sautéed vegetables, cheeses and bread, and mix. Season with salt and pepper

Pour into  two well-greased 9″ or 10″springform pans, tart pans, or 12 individual ramekins. Bake for 35 minutes, or until browned. (one of mine was done in 35 minutes, the other needed about 10 additional minutes because I filled the pan more than the other one). Insert a knife into the center of the quiche; if the knife comes out clean, the quiche is done. Cool for a few minutes before releasing from the springform pan.

Greenery Strudel

I made two of these as an appetizer for my family and friends, we had 6 people present, and these were devoured!

Greener Strudel (x2)
From the “Asheville Cooks” cook book
From The Greenery Restaurant, in Asheville NC
(please note, this is how I made it, which is slightly different from the recipe in the book)

Ingredients:

• 2 (10″ by 15″) sheet of puff pastry
• 6-8 slices of Swiss cheese
• 1 large tomato, in half inch or so slices
• fresh basil to taste
• 2 tsp or so of garlic
• 4-6 slices of red onion
• 1 can chopped olives (I ate a few out of the can ^_^)
• 2 Tbs Extra Virgin Olive Oil
• Egg wash (1 egg, and a splash of water)

Directions:

First off, preheat your oven to 425*
Lay the puff pastry on a lightly flowered cutting board. Lay the slices of cheese down the center of the pastry, leaving 2″ top and bottom margins, and 3″  side margins. Repeat with the tomato slices, basil, garlic, onion, and the optional black olives. Drizzle the olive oil over the layers, and season with garlic and herb powder. Did I not mention that you need that? Fold the top and bottom of the pastry over the filling.

Cut the 3″ margin of the puff pastry on the sides at 45 degree angles (both pointing inward) in 1/2″ wide strips. Alternating sides, pull the pastry strips over the filling. Overlap the strips to make a lattice-work atop the filling.

Brush the top of the strudel with the egg wash. Bake the strudel for 10 to 15 minutes, or until the pastry is done (the pastry should be a deep, dark brown, but not burnt)

Enjoy!