i needed to cook something quick for company was coming and had only limited items in my fridge, i threw them together and came up with a delicious quiche. i make it different every time by simply adding whatever cheese, vegetables, meat i have in the house & it tastes different each time, but always yummy. it's easy, convenient, always looks good and tastes great, a hit with family and friends alike & this dish gives that usual common wiener a class of its own
|Maple||Leaf Top Dog Wieners|
|sliced||into bite size pieces|
|1/4 cup||extra virgin olive oil|
|1||medium sweet onion|
|1/4 cup||chopped brocolli|
|1/2||small yellow pepper chopped|
|1/2||small red pepper chopped|
|1||teaspoons fresh basil|
|2 tbsp||of creamo|
|2 oz||old cheddar cheese shredded|
|2||slices of monterey cheese|
|2 oz||of mozzarella cheese shredded|
|2-||9 inch unbaked deep-dish pie crusts|
|2||teaspoons grated Parmesan cheese|
Preheat oven to 375 degrees F. Pierce with fork the two unbaked pie crusts in
the middle to prevent them from puffing up. Pre-bake slightly until crusts
are light brown. Remove from oven.
Place extra virgin olive oil in frying pan, turn on low heat. Add the bite
size cut up pieces of the Maple Leaf Top Dogs Wieners, sweet onion,
brocolli, yellow & red peppers, basil, mushrooms; salt & pepper,
stirring constantly & saute gently for 2 minutes, until slightly softened.
Remove from heat. Pour all these ingredients into the pre-cooked pie crusts
spreading evenly all over the bottoms of the crusts.
In a large bowl, gently whisk together eggs with fork. Add creamo, stir and
add half of this mixture in each pie crust. Then sprinkle the mozarella &
old aged cheddar cheese & monterey jack pieces on top of both, distributing
evenly all over the crusts and gently mixing into egg mixture. Sprinkle
Parmesan over top of both. Put in oven & bake for 30 minutes, or until
puffed and lightly browned and center is set. Poke with fork to make sure
egg is cooked. Slice & serve.
Show More Comments
No Comments yet