Food Friday: Garden Medley Salad & Crustless Quiche
garden-medley-salad
by Casey Hawk
August 4, 2017

This week’s #FoodFriday will appeal to all those who love a good brunch!

These recipes are courtesy of “The Cookbook According to St. Paul’s” by the Paulist Women’s Club* at St. Paul the Apostle Catholic Community, the parish we serve in Los Angeles. (We recently rediscovered this gem of a cookbook created in 1979.)

Enjoy trying these delicious dishes!

Garden Medley Salad

Ingredients:
2 cups celery
2 cups carrots
1 cup zucchini
1 cup radishes
1 cup jicama
1 cup scallions
1 cup asparagus tips
1 cup red bell peppers
1 tbsp. of Italian herbs
¼ cup lemon juice
Italian dressing to taste
1 tbsp. of Lawry’s seasoned salt

Instructions: 
Chop all raw vegetable to the size of a kidney bean. Combine in large bowl and toss with seasonings notes above. Serves ten.

Note: Will keep for several days in the refrigerator.

Crustless Quiche

Ingredients: 
½ lb. bacon, diced
2 cups onion, chopped
8 eggs, beaten
1 tsp. salt
½ tsp. pepper
½ tsp. nutmeg
3 cups of milk
1 lb. swiss cheese, grated

Instructions:
Sauté bacon until partially cooked. Add onion and cook until transparent. Pour off most of the fat. 
In a bowl, add milk to beaten eggs and blend well. Spread onion mixture onto bottom on 3 x 13 inch Pyrex baking pan. Sprinkle evenly with grated cheese. Pour mixture over cheese. Bake in preheated oven at 350 degrees for 35- 45 minutes, or until fork comes out clean.

Note: Recipe can be doubled, or tripled easily and successfully. Quiche can be baked the day before and warmed for serving.

crustless quiche

 

Cookbook Cover

*Now known as Parents Working for Children.

Want to find more recipes from “The Cookbook According to St. Paul’s?” Check out our last #FoodFriday post!