Thursday, July 10, 2014

I Love Pie Crust

There is something wonderful about having pie dough in the freezer. When I made the crusts for the Meat Pies at Easter I guess I overestimated how many pies I would end up with. So making this quiche was a snap. I just sauteed the onion, zucchini and yellow squash. Put the veggies in the rolled out crust. Adding the filling of eggs, milk, salt, pepper and nutmeg. Topped with some grated Cheddar cheese, prosciutto and baked for about 45 minutes. The crust was perfect.
Chris made a huge salad with the lettuce I picked up at Jake's Farm Stand yesterday. He added grated cheese, carrots, tomatoes and salami. Guess what I am having for lunch tomorrow.

 And I could not resist sharing this photo.

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