Crustless Winter Vegetable Quiche
The season’s best vegetables and a variety of cheeses make this a tasty dish that can be assembled the night before, refrigerated and cooked just prior to serving.
1 yam, peeled and chopped
1 shallot, peeled and diced
1/2 bunch of fresh chard, washed and chopped
1 small apple, washed and diced
1/4 head of cauliflower, washed and chopped
1 cup milk or half and half
1/4 cup Parmesan, grated
2-3 cloves garlic, minced
1 cup cheddar cheese, grated
Preheat oven to 350F.
Combine vegetables in baking dish. Pour egg mixture over the top. Sprinkle cheddar cheese evenly over the top. Place quiche in center of oven and bake 45-55 minutes until egg mixture has custardized and vegetables are tender. Start checking every 10 minutes after 35 minutes – if cheese topping is getting too brown, lightly drape with foil and continue baking.
Quiche is done when top is lightly browned and knife inserted in center comes out clean. Remove from oven and let cool 10-20 minutes. Cut into slices and serve warm or at room temperature.
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