Use and Care Manual

C a t h y ’ s H o m e s t y l e E s s e n t i a l s
1 prepared pastry crust
(8-9 inch)
3 eggs
1½ cups milk
½ tsp. cracked black pepper
½ tsp. crushed sea salt
2 tbsp. minced onion
1
/ 3 cup canned or
fresh mushrooms
½ cup rinsed and drained
frozen spinach (or fresh
blanched spinach)
5 oz. Monterey Jack cheese,
shredded
1 tsp. parsley
1. Set oven at 400° and bake pie crust for
5-8 min. Allow to cool. Reduce oven
temperature to 375º.
2. Place eggs, milk, pepper and sea salt into
the Torpedo™ and lock lid into place. Press
ON for 5 sec. to blend.
3. Add onion and mushrooms and PULSE once.
4. Sprinkle
2
/ 3 of the Monterey Jack cheese
on the bottom of pie crust and layer spinach
evenly on top of the cheese.
5. Pour in quiche mix. Top with the last
1
/ 3 of
the cheese, sprinkle parsley across top and
bake at 375° for 40 min. or until a toothpick
can be inserted in the center and come
out clean.
6. Cool on rack for 10 min. Serve hot.
Vegetarian Quiche
Beafa
Makes 3-6
servings
1 prepared pastry crust
(8-9 inch)
3 eggs
1½ cups milk
½ tsp. ground sage
¼ tsp. salt
½ tsp. pepper
¼ cup minced red onion
1 cup shredded Swiss cheese
1 cup shredded Colby cheese
½ lb. cooked crumbled sausage
dash of parsley
dash of garlic powder
1. Set oven at 400° and bake piecrust for
5-8 min. Allow to cool. Reduce oven
temperature to 375º.
2. Place eggs, milk, sage, salt and pepper into
the Torpedo™ and lock lid into place. Press
ON for 5 sec. to blend.
3. Add onion and PULSE once.
4. Sprinkle half of the Colby cheese and all
of the Swiss across the bottom of the
cooked piecrust.
5. Layer the crumbled cooked sausage on top
of the cheese. Pour in quiche batter.
6. Top with the last half of Colby cheese,
sprinkle with parsley and a small dash of
garlic and bake at 375° for 40 min. or until
a toothpick can be inserted in the center
and come out clean.
7. Cool on rack for 10 min. Serve hot.
Breakfast Quiche
Makes 3-6
servings
90