I have been thinking a lot, perhaps too much. I suppose it is possible to think too much. It seems like there is so much to think about.
This is a dinner that I thought up while I was working quietly in my kitchen, trying to use up the veggies and old bread. I really don't like to waste anything and this is the result.
Ingredients:
½ loaf of left over Italian bread
4 eggs
1½ cups milk
4 vine ripe tomatoes - sliced about ¼ inch thick
1 medium onion
1 clove of garlic
¼ cup instant potato buds - (optional)
2 cups shredded Monterey cheese
¼ teaspoon salt
¼ tsp. black pepper
¼ tsp. dried oregano
Olive oil
Preheat Oven 350 degrees:
Cube the bread and place in a food processor with garlic, ¼ of the onion, drizzle of olive oil (about 1 ½ tablespoons) and the spices and process until crumb like.
Press the crumbs into a 10 inch pie plate. There should be bread crumbs left over.
Dice the rest of the onion and set aside for the eggs.
Beat the eggs with the milk and add 1 cup of the shredded cheese to the eggs; plus the diced onion.
Top with the sliced tomatoes, more cheese and more bread crumbs. Repeat this process until used up.
Sprinkle the instant potato buds on top with a drizzle of olive oil.
Bake for 40 - 45 minutes until golden and slightly bubbly.
Let cool a little before cutting and serving.
Enjoy with Love,
Catherine
xo
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Tanya Walton says
Sounds wonderful. I am the only quiche lover in the house so I think I could make it on a smaller scale just for me!!
Maureen | Orgasmic Chef says
Catherine, that quiche sounds yum!
Fran @ G'day Souffle says
Catherine, looks like a good way of using up those leftover veggies and 'day old' bread!