- Butter
- 3 tablespoons [45 mL] breadcrumbs
- 1 tablespoon [15 g] butter
- 1 sliced carrot
- 1 cup [250 mL] chopped onions
- 1/2 green pepper, cut into cubes
- 1 cup [250 mL] cauliflower flowerets
- 1/4 cup [60 mL] chopped parsley
- Salt and pepper
- 1/4 cup [60 mL] chicken broth
- 4 eggs
- 2 tablespoons [17.5 g] flour
- 1 1/2 cups [375 mL] milk
- 1 cup [225 g] grated Swiss cheese
- 1 seeded tomato, cut into small cubes
- Butter
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- Preheat oven to 350°F [180°C].
- Butter a 9-inch [23-cm] quiche dish.
- Sprinkle dish with breadcrumbs.
- Brown toghether carrot slices, chopped onions and green pepper cubes into 1 tablespoon [15 g] melted butter, for approximately 2 minutes.
- Mix in cauliflower flowerets and chopped parsley; salt and pepper to taste.
- Simmer for 3 minutes.
- Pour in chicken broth and simmer for 2 minutes more; reserve.
- Beat together eggs, flour and milk; mix in grated cheese.
- Delicately stir in reserved vegetables/chicken broth mixture and tomato cubes.
- Pour into quiche dish.
- Bake into preheated oven for 45 minutes, until the blade of a knife comes out clean from its center.
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