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March 1999 Issue
Sunshine Quiche
by Ronda L. Halpin
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Quiche has gained in popularity since the 1980s. Today, quiche has found its way into all kinds of meals. From brunches to elegant dinner parties, it is both versatile and easy. The recipe I present this month would make a charming centerpiece to a friendly brunch.

What makes Sunshine Quiche wonderful is the terrific sesame seed crust that forms its foundation. In fact, I am including the crust recipe separately since it can also be used to make main dish tarts and pot pies. It's a light crust that keeps its shape even when filled with traditionally heavy or extra moist fillings.

To round out your brunch, I suggest serving a fresh fruit salad, homemade muffins, and an assortment of juices and coffee. While it will also work as an evening meal, Sunshine Quiche is best enjoyed for brunch. Let it help start your day right!

 

Sunshine Quiche

  • 1 prepared sesame crust (see below)
  • 1 1/2 c. chopped frozen broccoli
  • 1/3 c. chopped onion
  • 1/4 c. canned sliced mushrooms
  • 4 slices turkey bacon, cooked and crumbled
  • 3 eggs, beaten
  • 1 c. skim milk
  • salt and pepper to taste
Preheat oven to 425 degrees.

In a large mixing bowl, combine broccoli, onion, mushrooms and bacon. Toss well to mix. Carefully, spoon into prepared crust.

In another bowl, whisk eggs, milk and seasonings together until well-blended. Making sure you avoid over-filling the crust, gently pour the egg mixture over the vegetables and bacon until just covered. Discard any remaining egg mixture or save for another use.

Bake for 35-40 minutes or until the filling is slightly puffed and a knife inserted in the center comes out clean. Allow to cool for 10 minutes before cutting and serving.

  • Yields: 1 serving
  • Preparation Time: 15 minutes
 

Sesame Crust
  • 1 c. flour
  • 1/8 lb. margarine
  • 1/4 c. sesame seeds
  • 1/2 T. packed brown sugar
  • 1/8 tsp. crushed red pepper
  • 1/8 tsp. garlic salt
  • about 1/8 c. cold water
Preheat oven to 425 degrees.

Work the flour, margarine, sesame seeds, brown sugar and seasonings in a food processor until the mixture resembles fine bread crumbs. Add the water and work until the mixture forms a ball. Knead lightly and press into a 9" tart pan.

Bake the crust for 15 minutes. Remove and fill as desired.

  • Yields: 1 - 9" tart crust
  • Preparation Time: 25 minutes


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