From Mr. Food:
"For a tasty change of pace, use Salad Savoy in your quiche!
No matter the occasion – brunch, lunch, parties and more,
this rich and creamy quiche will be a real centerpiece!"
6 to 8 servings
6 cups finely chopped white Salad Savoy
1 cup water
2 eggs
1 cup half-and-half
1 cup shredded Monterey Jack cheese
1 cup shredded Swiss cheese
1 teaspoon onion powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
One 9-inch ready-to-bake deep-dish pie crust
- Preheat the oven to 350°F.
- Place the Salad Savoy and water in a large soup pot. Cover,
and cook over medium heat for 10 to 15 minutes, or until tender.
Drain, let cool, and drain again, squeezing out any excess water.
- In a medium bowl, beat the eggs and half-and-half until well
combined. Add the Monterey Jack cheese, Swiss cheese, Salad Savoy,
onion powder, nutmeg, salt, and pepper; mix well then pour into
the pie crust.
- Bake for 40 to 45 minutes, or until firm. Let sit for 5 minutes
then cut into wedges and serve.
PREPARATION TIP:
To separate Salad Savoy leaves, place the core of the head on a
firm surface. Place your hands over the leaves and push down with
a sharp, quick motion.
© 2004 Ginsburg Enterprises Incorporated.
All rights reserved.
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