Recipes

The deep intensity of the sundried tomatoes and rich yogurt custard make this truly and outstanding quiche.

Ingredients

• 1 unbaked pie crust fitted into a 9-inch quiche or pie pan
• 1 cup grated Redwood Hill Farm Sharp Goat Milk Cheddar, Gruyere, or Fontina
• 1/2 cup sundried tomatoes in olive oil
• 1/2 lb. mushrooms, sliced
• 1 cup chopped onion
• 3 tablespoons butter
• 2 garlic cloves, pressed oregano, basil, black pepper and a dash of cayenne to taste
• 4 eggs
• 1 cup Redwood Hill Farm Plain Yogurt
• 1/4 cup milk
     

Instructions

1. Sauté the onions and garlic in the butter.
2. Add mushrooms and continue to sauté.
3. Add spices to taste.
4. Place the grated cheese on the bottom of the unbaked pie crust in the quiche pan.
5. Chop the sundried tomatoes and sprinkle them on top of the cheese.
6. Add the mushroom sauté.
7. In a separate bowl, beat the eggs, and then blend in yogurt and goat milk.
8. Pour the egg/yogurt mixture on top of ingredients in pie crust.
9. Bake in a 375 degree oven for 35-40 minutes or until a toothpick inserted comes out clean.