Now this--this is summer. Blue sky all the way across and warm enough to wear shorts. I am so grateful.
I think quiche works well in summer; it's relatively easy and light and quite tasty. I made this version on a Friday night, so it is meat-free, but you can fill it with just about anything.
1 recipe tart pastry (this looks similar to the one I used... I don't want to break copyright by posting Fannie Farmer's here)
8 oz mushrooms, sliced
1 bell pepper, any color, diced
A couple of tablespoons of diced onion
1 tbsp butter
about 1/4 cup cooking sherry
1 1/2 cups heavy cream
Parmesan cheese, grated for topping
Saute the vegetables in the butter and sherry; season with garlic salt to taste. Drain for several minutes in a colander.
Press the tart pastry into a pie shell and put the vegetables on the bottom.
Mix the eggs and heavy cream and pour over the vegetables.
Sprinkle with grated Parmesan and bake at 425 degrees for 15 minutes. Lower heat to 300 degrees and bake for half an hour more.
I used the Fannie Farmer cookbook to get the amount of eggs and cream and for the baking times. Fannie Farmer has never let me down yet. :) Enjoy!