Post by marlaoh on Apr 8, 2003 6:14:38 GMT -6
Herbed Ham and Vegetable Quiche
Refrigerated biscuits make a tender, easy crust for this colorful brunch dish.
Source: Better Homes and Gardens
2 cups thinly sliced zucchini and/or yellow summer squash
1 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped red sweet pepper
1 tablespoon margarine or butter
1/4 cup snipped fresh parsley or 1 tablespoon dried parsley
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
2 beaten eggs
1 cup diced fully cooked ham
1 cup shredded mozzarella cheese
1/2 cup shredded fontina cheese (2 ounces)
1 17.3-ounce package (8) refrigerated biscuits
Fresh basil (optional)
1. For filling, in a large skillet cook zucchini and/or squash, onion, mushrooms, and sweet pepper in hot margarine or butter about 6 minutes or just until tender, stirring occasionally. Remove from heat. Stir in parsley, basil, garlic powder, oregano, and pepper. Stir in eggs, ham, mozzarella, and fontina cheese. Set aside.
2. For crust, in a greased 10-inch quiche dish arrange 7 slightly flattened biscuits around the edge of the dish, allowing dough to extend over sides. Place remaining biscuit in bottom of dish. Pinch edges together to seal. Flatten slightly to form a crust.
3. Spread filling evenly in the crust. Bake in a 375 degree F oven about 25 minutes or until a knife inserted near the center comes out clean, covering the edge with foil the last 5 to 10 minutes to prevent over-browning. Let stand for 10 minutes. Garnish with additional fresh basil, if desired. Makes 6 servings.
Refrigerated biscuits make a tender, easy crust for this colorful brunch dish.
Source: Better Homes and Gardens
2 cups thinly sliced zucchini and/or yellow summer squash
1 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped red sweet pepper
1 tablespoon margarine or butter
1/4 cup snipped fresh parsley or 1 tablespoon dried parsley
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
2 beaten eggs
1 cup diced fully cooked ham
1 cup shredded mozzarella cheese
1/2 cup shredded fontina cheese (2 ounces)
1 17.3-ounce package (8) refrigerated biscuits
Fresh basil (optional)
1. For filling, in a large skillet cook zucchini and/or squash, onion, mushrooms, and sweet pepper in hot margarine or butter about 6 minutes or just until tender, stirring occasionally. Remove from heat. Stir in parsley, basil, garlic powder, oregano, and pepper. Stir in eggs, ham, mozzarella, and fontina cheese. Set aside.
2. For crust, in a greased 10-inch quiche dish arrange 7 slightly flattened biscuits around the edge of the dish, allowing dough to extend over sides. Place remaining biscuit in bottom of dish. Pinch edges together to seal. Flatten slightly to form a crust.
3. Spread filling evenly in the crust. Bake in a 375 degree F oven about 25 minutes or until a knife inserted near the center comes out clean, covering the edge with foil the last 5 to 10 minutes to prevent over-browning. Let stand for 10 minutes. Garnish with additional fresh basil, if desired. Makes 6 servings.