Crustless jack cheese and red pepper quiche

12 Servings

Ingredients

Quantity Ingredient
6 cups Monterey jack cheese; shredded
½ medium Onion; chopped
¼ cup Red bell pepper; thinly sliced
¼ cup Margarine; melted
8 ounces Smoked turkey breasts; julienned
8 larges Eggs; beaten
1¾ cup Milk
½ cup All-purpose flour
2 tablespoons Fresh basil; * see note
1 tablespoon Parsley; chopped

Directions

*Use your choice of fresh herbs, basil, chives, tarragon, thyme or oregano.

Sprinkle 3 cups of cheese in bottom on a 13-by-9 inch baking pan. In a saucepan, cook onion and red pepper in margarine or butter until vegetables are tender but not browned. Drain well and place the vegetables over the cheese in pan. Arrange turkey strips over the mixture in pan. Sprinkle the remaining 3 cups cheese over turkey. Cover and chill overnight. (an important step) When ready to prepare, heat oven to 350 degrees. Remove pan from refrigerator. Combine eggs, milk, flour, fresh herbs and parsley. Pour over cheese layer. Bake for about 45 minutes. Let stand for 10 minutes before serving. This recipe is served at the famous Hotel Del Coronado in California. Jo Anne Merrill

Recipe by: Served at Hotel Del Coronado in California Posted to TNT - Prodigy's Recipe Exchange Newsletter by AppleJax54@...

on 1 De, c 1997

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