Brunch is the ideal meal for those early noon kickoffs. This combination of breakfast and lunch allows for a wide assortment of tailgating foods to be served. Have you ever thought about bringing a quiche? It can be baked the night before and is ready to serve upon arrival at your tailgate. Not only is the quiche convenient and easy to serve, the versatile flavor combinations may be its best quality. You can flavor a quiche with pretty much any combination that you choose. Looking for a beautiful vegetable based option? Try this Sage Derby and Yellow Tomato Quiche.
You may be wondering how this quiche achieves its beautiful pale green marbled look. The secret is in the Sage Derby Cheese. When making this semi hard cheese, a mixture of sage and other herbs are mixed into the curds. This creates a green streaking and marbling effect throughout the cheese. The effects of adding sage are also apparent in the mild herbal flavor that is created. When paired with yellow tomatoes and peppers, you have a quiche that will disappear quickly once laid out at your tailgate. With the game day temperatures now cooling, its is the perfect weather to try a quiche at your tailgate.
Sage Derby and Yellow Tomato Quiche
Serves 6
Ingredients
1 baked 8 or 9 inch pie shell
3 tablespoons unsalted butter
1/2 cup chopped orange bell pepper
1/4 cup chopped cubanelle pepper
1/4 cup chopped shallot
3 tablespoons chopped scallions (white and green parts)
2 tablespoons snipped fresh chives
3 large eggs
3/4 cup heavy cream
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon coarse ground black pepper
pinch cayenne pepper
1 1/2 cups grated sage derby cheese
Melt butter in saute pan. Add bell peppers, onion,shallot scallions and chives. Cook over medium heat, stirring, until onions and peppers are soft. (about 5 minutes) Set pan aside.
In mixing bowl add eggs and beat with a fork until blended. Add cream and milk and stir until incorporated. Add salt, pepper and cayenne. stir. Set aside.
Evenly spread the onion and pepper mixture onto the bottom of baked pie shell. Top mixture with the grated cheese.
Pour the egg and cream mixture over the top of the cheese. Put quiche on a baking sheet and bake at 350 degrees for 20 to 25 minutes or until quiche is set.
Remove from oven and cool quiche. Serve at room temperature or cover and chill in refrigerator overnight. Bring to room temperature before serving.
