🍳Quiche a la tomate nicoise Serves 6-8
Ingredients ● ● ● ● ● ● ● ● ● ● ●
3 tbs. olive oil 2 green peppers, chopped 2 medium onions, chopped 1 clove garlic, minced 6-8 fresh mushrooms, sliced Handful chopped parsley 2 tsp. chopped basil 10 plum tomatoes, diced (or 14.5 oz can of diced tomatoes, drained) pinch each: dill, marjoram, thyme 6 eggs Grated cheese (good amount)
Preparation 1. In a large skillet, sauté olive oil, green peppers, onions, garlic, and mushrooms until just cooked, about 5 minutes: 2. Add: handful chopped parsley, basil, dash of salt & pepper, tomatoes, dill, marjoram, and thyme 3. Simmer until most liquid has evaporated, cool. Then add eggs and grated cheese. 4. Pour mixture into 2 9” pre-cooked pie crusts. Bake at 350° for 25 minutes
Megan Thoms
College Fund Community Cookbook | 20
