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Perfect Quiche Recipe

Preheat oven to 350 degrees. Bake 2 9" pie shell for 10 minutes, remove and allow to cool. Increase heat to 375.


In large bowl, combine 1 chopped large zucchini, 1 chopped small yellow crook neck squash, 1/2 cup chopped onion, and 1 clove minced garlic. Squeeze juice of 1/2 lemon over and add salt, pepper, and Tony's to taste.


Heat 2 tbs. olive oil in medium skillet over medium-high heat. Add vegetables and dash with balsamic. Saute mixture for 10 minutes.


Place evenly in cooled pie crusts.

Combine 1/2 lb grated white cheddar and 1/3 lb grated Romano cheese. Split into two bowls at a 2:1 ratio. To larger bowl add 1/2 lb crumbled goat cheese (Capricho de Cabra Pepper is my favorite.) Squeeze juice of 1/2 lemon on larger bowl and mix well.


Top vegetables in pie crust with goat cheese mixture evenly. Combine 3 beaten eggs and 1/3 cup milk. Pour over quiches evenly. Top each quiche with small remaining cheese. Place in oven for 40-50 minutes, or until knife comes out clean.


Let stand 5 minutes and cut into wedges.


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