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CC ISSUE: AUG 2011 Last updated: Jul 29, 2011


Cherry Tomato and Sharp Cheddar Quiche-Try it for Suhoor!

 

Recipe from Yvonne Maffei, food writer and founder of My Halal Kitchen www.myhalalkitchen.com
Quiche is a French word for a savory open tart made of baked eggs usually with the addition of fresh, seasonal vegetables and cheeses. This recipe in particular uses a lovely halal-certified Extra Sharp Cheddar Cheese by Cabot. If you don’t have the exact ingredients, just use what you have. Simplicity brings out the best in food.
Serves 4-6
Ingredients
1 ready-made pie crust, defrosted and cold
1 cup extra sharp Cabot cheddar cheese
6 eggs
1 pound of cherry tomatoes, each one cut in half
½ cup heavy cream
1 clove garlic, finely minced
2 tablespoons dried parsley
2 tablespoons butter
Directions
Preheat oven to 350°.
Line a pie plate with dough that has been rolled out to be slightly larger than the pie plate. Crimp the edges of the dough. Place half of the shredded cheddar directly in the center of the dough inside the pie plate.
In a large bowl, whisk together the eggs and heavy cream. Add the parsley, garlic and half the cheddar cheese. Mix well.
Next, drop in the tomatoes and gently fold them into the mixture, careful not to crush them and spill their juices.
Pour the egg mixture on top of the cheddar into the pie plate. Fold over the edges of the pie dough to form a crust. Add a few pats of butter to the top of the mixture.
Bake for 25-30 minutes or until the center of the quiche is firm. Allow to cool before cutting and serving.

Recipe from Yvonne Maffei, food writer and founder of My Halal Kitchen www.myhalalkitchen.com

Quiche is a French word for a savory open tart made of baked eggs usually with the addition of fresh, seasonal vegetables and cheeses. This recipe in particular uses a lovely halal-certified Extra Sharp Cheddar Cheese by Cabot. If you don’t have the exact ingredients, just use what you have. Simplicity brings out the best in food.

Serves 4-6

Ingredients

  • 1 ready-made pie crust, defrosted and cold
  • 1 cup extra sharp Cabot cheddar cheese
  • 6 eggs
  • 1 pound of cherry tomatoes, each one cut in half
  • ½ cup heavy cream
  • 1 clove garlic, finely minced
  • 2 tablespoons dried parsley
  • 2 tablespoons butter

Directions

Preheat oven to 350°.

Line a pie plate with dough that has been rolled out to be slightly larger than the pie plate. Crimp the edges of the dough. Place half of the shredded cheddar directly in the center of the dough inside the pie plate.

In a large bowl, whisk together the eggs and heavy cream. Add the parsley, garlic and half the cheddar cheese. Mix well.

Next, drop in the tomatoes and gently fold them into the mixture, careful not to crush them and spill their juices.

Pour the egg mixture on top of the cheddar into the pie plate. Fold over the edges of the pie dough to form a crust. Add a few pats of butter to the top of the mixture.

Bake for 25-30 minutes or until the center of the quiche is firm. Allow to cool before cutting and serving.

 






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