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Recipes for Meatless Meals

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(page 4 of 7)

Yield: 16 (Makes 2 quiches)

• 1 cup sour cream
• 3 eggs, beaten
• 3 cups shredded cheddar cheese
• 8 scallions, chopped
• 2 ripe medium-size tomatoes, chopped
• dash of salt and black pepper to taste
• 2 ripe avocados, sliced about 1/4-inch thick
• 2 9-inch deep pie shells

Preheat oven to 375 degrees . Mix sour cream, eggs, and cheese. Stir in scallions, tomatoes, and salt and pepper. Lay avocados on bottom of pie shells. There should be just enough slices to cover the bottom. Pour cheese mixture over avocado slices and spread out evenly. Bake until set, golden, and puffy, about 40 to 45 minutes. Let stand 10 minutes before serving. Top with a spoonful of fresh avocado, tomatoes, and scallions. Add a dollop of sour cream on top.

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Fresh Basil and Tomato Frittata

Eggs Recipes | Vegetables Recipes

Yield: 4 to 5 servings

• 8 ounces Vermont sharp cheddar cheese, grated
• 1 tablespoon all-purpose flour
• 4 ounces Monterey Jack cheese, grated
• 6 eggs, beaten
• 1/2 cup half-and-half
• 1 tablespoon Worcestershire sauce
• 1 large tomato, diced
• 3 tablespoons chopped fresh basil

Preheat oven to 350 degrees. Toss cheddar cheese with flour. Place mixture in bottom of an ungreased 9-inch pie plate. Sprinkle Monterey Jack cheese over top.

Combine eggs and half-and-half, add Worcestershire sauce, mix well, and pour over cheeses. Sprinkle tomato and basil over egg mixture. Bake 35 to 40 minutes.

Comments

Can be prepared 24 hours in advance of baking.