Monday, October 29, 2012

Hurricane Quiche made with Carrots, Onions, Sundried Tomatoes, Swiss Chard, Ricotta, Swiss, Cheddar, and Parmesan Cheeses

The beauty of making a Quiche during a Storm such as "Hurricane Sandy" is that if you lose power and have to eat it cold, it is still just as wonderful and elegant as serving it hot. It can also be a meal for any time of day, breakfast, lunch, or dinner! I made this up in advance to keep during the Hurricane and my husband couldn't wait to eat it for breakfast! I even had a piece for lunch. Luckily we didn't lose power and I was able to make a salmon dinner tonight but if I wasn't able to do that, I could have served this with a salad and been as good as gold. Storm cooking at it's best! So if need be, remember doing something like this before a storm! I think it works well for snow storms too!


This is a Three Layered Quiche with a Pâté Brisee Crust. See Crust recipe at this link.

I lined a glass pie plate with this crust.
I then did a saute in olive oil of 1 chopped onion, a little grated carrot, and about 1/2 c. sun dried tomatoes. After the onion was clear, I placed this on the bottom layer of the quiche crust.  I then cooked another onion in some oil separately in a frying pan until clear and placed it in a food processor. I then took about 1 1/2 c. cooked swiss chard (you can use spinach) from my sisters garden and whizzed it up in the food processor with onion and about 1 1/2 c. of ricotta cheese. I made my second layer with this. I then places 3 slices of swiss cheese on top of that as a layer. For the top layer I whizzed up three eggs, a little nutmeg, with 1/2 c. milk and 1/3 c. grated cheddar cheese (you can use swiss) and then poured the mixture over the top and then topped that with 1/2 c. grated parmesan cheese. I baked this in an oven heated to 425 degrees for 10 min. and then turned it down to 350 for an additional 30-35 minutes.

This is what the pie looked like going into the oven!

Take it out of the oven when it is golden brown! You can serve it right away or save it for a later time and reheat. You can even serve this cold! A wonderful repast and so versatile!

Happy Cooking!