Posted by: inyomouth | May 3, 2010

Vegetable Quiche and Spring Salad

This colorful quiche accompanied by a honey-mustard balsamic drizzled strawberry and spring greens salad make a fiercely delicious pair.


Vegetable Quiche



1 1/2 cups all purpose flour
1/2 cup  oil
1 tsp salt
2 Tbsp sugar
2 Tbsp milk


Preheat oven to 400 degrees. Add all ingredients to your baking pan. Mix well then press evenly into the pan bottom and sides. Bake for 10 minutes.



1 large sweet potato
1 large onion
1 zucchini
1 box crimini mushrooms
2 red bell peppers
1 yellow bell pepper
5 eggs
1/2 cup half and half cream
dry mustard
5 oz grated gruyere cheese


With the oven still heated to 400 from the crust, cut all the vegetables into bite sized pieces and saute in a large pan with some olive oil. Start with the hardest vegetables so they can begin to cook while you slice the softer vegetables. Once all vegetables start to become tender, remove pan from heat. Whisk together the eggs, half and half, and dashes of salt, nutmeg, and dry mustard until frothy. Fold in the gruyere. Slowly add the warm vegetables into the egg mixture until the liquid barely covers the vegetables (you will probably have some vegetables left over).  Pour filling into crust and bake about 30 minutes until the quiche firms up and starts to brown on top. Meanwhile, make the salad.

Spring Salad


Roughly equal parts (1-2 Tbsp):
Dijon Mustard
Clover Honey
Balsamic Vinegar
Extra Virgin Olive Oil

1 bag spring salad greens
1 cup sliced strawberries


Whisk together mustard, honey, vinegar, and oil until it forms a smooth emulsion. Arrange the spring greens on plates, sprinkle with strawberry slices, and drizzle with dressing.



  1. i want me some of that fierce deliciousness.

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