With spring in full swing, this recipe makes you think of a lazy Saturday brunch, a fresh pot of hot coffee and a few bites of hashbrown potatoes and grilled country sausage.
What brings unique flavor to this quiche is Dunbarton Blue cheese.
It's a wonderfully flavorful, cheddar-style cheese with delicious veins of blue cheese running throughout.
It can be grated or sliced, and goes equally well served on a sandwich or blended into mashed potatoes.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Dunbarton Blue vegetable quiche
1 pint button mushrooms, washed and sliced
1/2 pound spinach cooked, drained and chopped
4 green onions, cleaned and chopped
2 10-inch pie crusts, premade (see cook's note)
10 ounces Dunbarton Blue cheese, grated
6 eggs, beaten
1 pint heavy cream
2 pints milk (2 percent or whole)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg, freshly ground
1 medium zucchini, thinly sliced
Preheat oven to 350 degrees.
Spread sliced mushrooms, spinach and onions evenly in bottom of pie shells. Sprinkle cheese on top of the vegetables.
Beat together the eggs, cream, milk and seasonings. Pour into pie shells, then place sliced zucchini in a circle, overlapping each slice around inside edge of pie shell and press into liquid mixture.
Place oven on the bottom rack. Bake until the custard filling is set, about 25 to 30 minutes.
Remove from oven, slice and serve.
Can be served hot or cold.
Cook's note: You can make your own pie shells or use a smaller shell if desired. This recipe uses premade shells to save time in the preparation and cooking process.
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