The Farmers Market at the X
Tuesdays 12:30 - 6 p.m. May - October
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| vegetable quiche |
Cauliflower or broccoli, sweet red peppers, onions, yellow and green summer squash, mushrooms
1-½ cups cream, half and half or whole milk (can use non-fat half and half), no skim milk
4 eggs
Nutmeg
Dash cayenne pepper
Parsley
Swiss, cheddar, Gruyere, Gouda cheese
Frozen one crust pie shell
Steam the cauliflower or broccoli until it is tender. Sauté peppers, onions, squash and mushrooms until
soft. Make sure you have no liquid left in your vegetables. Place in frozen piecrust. Mix up eggs, milk or
cream, nutmeg, parsley, and cayenne pepper. Pour over vegetables. Shred cheese (a little or a lot) and put
on top of pie. Bake in a 375-degree oven for about 45 minutes. The top should be golden brown. Let it set a
few minutes before serving. You can change the mix of vegetables, but when you have a variety, it is prettier.
1-½ cups cream, half and half or whole milk (can use non-fat half and half), no skim milk
4 eggs
Nutmeg
Dash cayenne pepper
Parsley
Swiss, cheddar, Gruyere, Gouda cheese
Frozen one crust pie shell
Steam the cauliflower or broccoli until it is tender. Sauté peppers, onions, squash and mushrooms until
soft. Make sure you have no liquid left in your vegetables. Place in frozen piecrust. Mix up eggs, milk or
cream, nutmeg, parsley, and cayenne pepper. Pour over vegetables. Shred cheese (a little or a lot) and put
on top of pie. Bake in a 375-degree oven for about 45 minutes. The top should be golden brown. Let it set a
few minutes before serving. You can change the mix of vegetables, but when you have a variety, it is prettier.
| Copyright 2008 - The Farmers Market at the X |