June 27, 2012

Homegrown Treats...

Summer is the perfect time for a pasta salad.  I love loading it up with veggies, black olives and fresh tomatoes from the garden.  I took this particular one to a "going away" party at church for a friend.  I could totally make a meal of this salad with a big glass of iced raspberry tea.

I got to use some fresh veg from the garden for this tomato and zucchini quiche, too.  

I chopped and sauteed veggies and added some Herb de Provence, salt and pepper to season it.

I layered the veggies and some feta cheese into a pie crust and then filled it with an egg and milk mixture.  I used 3 eggs and 1 cup of milk plus 1/2 cup whipping cream.  I added a pinch of nutmeg to the mix and blended well.

I sliced some fresh garden tomatoes and put them on top to garnish.

I baked the quiche at 375 degrees for about 40 minutes.

 Perfect simple summer supper!

The kids kept saying it looked like a pepperoni pizza!  LOL  

The cheese is melty and comforting!  I love the fresh veggies this time of year... 

Picked, washed and cooked all in the same hour.


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