Savannah Quiche Food

SAVANNAH QUICHE

Steps:

• Bake the pie shell at 350° for approximately 7 minutes or until slightly browned; remove from oven and set aside.
• Sprinkle tomatoes with salt and pepper to taste.
• Dip each slice in the flour to coat lightly on both sides.
• Melt 3 tablespoons butter in a large skillet over medium heat; Add the tomato slics (in batches) and cook about 1 minute on each side; transfer to a plate (I line the plate with paper towels).
• Add 1 tablespoon butter to the skillet; add in the onions; saute 2-3 minutes; transfer onions with a slotted spoon to another plate or bowl.
• Layer the tomatoes on the bottom of the pie shell.
• Evenly spread the onions over the tomatoes.
• Sprinkle with oregano and provolone cheese.
• In an mixing bowl, add the half-and-half and eggs; beat well.
• Pour into the pie shell.
• Sprinkle evenly with Swiss cheese.
• Bake at 350° for 35-40 minutes; may need to cover pie crust edges with foil to keep from getting too brown.

GREENS "QUICHE"

Steps:

• Preheat oven to 350 degrees.
• Grease a shallow 9-inch pie dish and set aside.
• Combine all ingredients, except greens, in a food processor or blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
• Mix in greens, and transfer batter to a pie dish.
• Using a spatula, spread the mixture around so it's even and tight.
• Bake for 30 to 40 minutes, or until golden and the center is firm (not mushy).
• Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).