Wednesday, March 19, 2014

meatless during lent

Fish on Fridays and no meat on Mondays and Wednesday...sowe have quiche!
Quiche
cheese, spinach, pepper and tomato


2 pie crust - ready made
6 whole eggs, whipped
1 cup fresh spinach, chopped
1/3 sweet red pepper, diced
1/2 hot green chili pepper diced fine
2 ripe tomatoes, diced fine
1/2 cup mozzarella cheese, shredded
1/2 cup sharp cheddar, shredded
1/4 cup "Dubliner" Cheese (or any strongly flavored cheese), shredded
        (the three cheeses are blended together)
1/2 teaspoon kosher salt
1/4 teaspoon tarragon

Bake the empty pie shells at 350 F until just faintly brown, remove and let cool.
mix all the ingredients and 1/2 of the cheese blend and pour into the pie shells
bake the pie shells with the mixture for about 30 to 45 minutes or until the top begins to brown
Spread the remainder of the cheese on top of each pie and continue to bake until all the cheese on top is melted and the center of the quiche is firm.
Serve warm!