07 September 2010

Crustless Vegetable Quiche

Yet another recipe from my new favourite cookbook, Cooking From The Garden: a crustless quiche.

I couldn't help but notice that the quiche is composed of the triad combination of secondary colours, discussed here in an old blog post for my colour theory class: green (kale), orange (carrots) and purple (red onion). Also there's a potato in there.

When they say to use a cup of grated cheese, do they mean a cup before it was grated? Or after. In any case, I used an entire block of Gruyère. Also two eggs, a cup of whipping cream and Chinese five-spice powder.

Topped with panko crumbs and grated Parmigiano Reggiano, and baked at 350°F for a half hour.

1 comment:

  1. When it calls for a "cup of grated cheese", it means grate the cheese and measure a cup of it for the recipe. - The dish looks really good!


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