Summer Picnic Menu #2
Quiche is great whether it is served hot or cold making it a nice picnic meal.
Servings
6
Servings
6
Ingredients
Wild Mushroom & Gouda Quiche
Shrimp & Vegetable Quiche
Fresh Spinach Salad
Fruit Kabobs with Honey Yogurt Dip
Instructions
Wild Mushroom & Gouda Quiche
  1. Preheat oven to 350 F. Slice green onion & mushrooms. Saute in margarine; add garlic, stirring often. Allow to cook for 5 minutes uncovered so moisture will evaporate. Cut broccoli into florets; add to pan along with red pepper & bacon bits. Cook another 6 minutes; remove from heat. Whisk together eggs, milk & seasonings.
  2. Sprinkle 1/2 of the Gouda cheese in quiche shell. Top with vegetable mixture; then remaining Gouda. Gently pour seasoned egg/milk mixture over all. Bake about 40 minutes or until quiche tests done. Since quiche is made with milk instead of cream (to lighten up on the calories) it tales a bit longer to bake.
Shrimp & Vegetable Quiche
  1. Preheat oven to 350 F. Microwave vegetables ONLY, for a few minutes to soften SLIGHTLY; lay on paper towel along with thawed shrimp to take up some of the moisture. Whisk together eggs, milk & seasonings.
  2. Sprinkle Italian cheese blend over bottom of quiche shell. Top with shrimp, vegetables & cheddar cheese. Gently pour seasoned egg/milk mixture over all. Bake on middle rack for 50-60 minutes or until just ‘set’. Cover crust with foil, if necessary, to prevent over browning.
Fresh Spinach Salad
  1. In a large salad bowl, combine salad ingredients. Toss with salad dressing just before serving time or let each person put their own on at the picnic.
Fresh Fruit Kabobs with Honey Yogurt
  1. In a small bowl, combine yogurt & honey (cinnamon if using). Prepare fresh fruit of choice, cutting into bite size cubes. Thread onto 8″ wooden skewers. Place in serving container along with sealed container of honey-yogurt dip.
Recipe Notes
  • If you prefer, quiche can be made individually for easy serving.