Recipes: Harper's Spring Vegetable Quiche And Veggie Omelette

Spring Vegetable Quiche

1 standard pie shell

Mix and set aside

4 eggs

1.5 cups cream

Salt and pepper to taste

2 oz Spring Peas

3 oz crumbled goat cheese

3 oz of wilted spinach

2 oz sautéed asparagus

2 oz sautéed red peppers

¼ cup caramelized onions

In a standard pie shell, evenly distribute the vegetables and cheese. Add the egg and cream mixture. It should cover all of the ingredients and be just under the lip of the crust. Bake at 350 for approximately 20 minutes or until the top is golden brown. The Quiche will rise about an inch, allow at least 15 minutes for it to cool before serving.

Roasted Vegetable Omelet

Mix and set aside

3 eggs

1 Tablespoon Milk

Salt and pepper to taste

1 Tablespoon Each Diced small


Yellow Squash

Red Onion

Red Pepper

Green Pepper

¼ Cup Ricotta Cheese

Butter or Oil

In a quality non-stick pan, sauté the vegetables until tender over medium heat. In a mixing bowl whisk together the eggs and milk. Once the vegetables are cooked, add the egg mixture to the pan. Using a heat resistant rubber spatula make sure that the egg mixture is spread evenly in the pan. As the egg begins to cook, it will tighten up. Use the spatula to lift the edges allowing the egg mixture to go under what has already setup. When there is no more liquid on top, flip the omelet with a large spatula. Spread the cheese in the middle of the eggs from edge to edge. Fold 1/3 over the cheese and plate.


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