. Carlisle House Navigation Bar
Carlisle House Availability Carlisle House on Pinterest Carlisle House Google Plus Carlisle House on Facebook Carlisle House Blog Carlisle House Twitter TCH Home page Carlisle House Rooms Breakfast at the Carlisle House Restaurants in and Around Carlisle Planning your trip to Carlisle About the Inn Dickinson and other colleges
.
Last Room icon Next Room icon
"The delicious homemade breakfast was a bonus....." TripAdvisor Review

FRENCH POITOU PISTOU QUICHE

  • 1 unbaked 9" pie crust shaped in deep quiche dish or pie pan
  • 1 t butter
  • 2-3 minced shallots (about 2 T)
  • 2-3 oz chevre
  • ΒΌ cup chopped oil-packed sun-dried tomatoes
  • 2 cup grated mozzarella cheese
  • 1 cup heavy cream
  • ½ cup Half and Half
  • 4 large eggs - beaten
  • 1 T Basil Pesto
  • ⅛ t of salt
  • ⅛ t fresh ground white pepper

Preheat oven to 400F

Melt butter in small skillet.

Sauté shallots until translucent. Let cool slightly.

Sprinkle about 1 cup of mozzarella on pie crust.

Sprinkle sun-dried tomatoes over cheese.

Spread shallot mixture over tomatoes.

Using wire cheese slicer, slice chevre very thinly over shallots. Sprinkle remaining mozzarella over filling.

Beat eggs, cream, half and half, pesto, salt and pepper together with whisk. Pour over filling slowly so all liquid is absorbed.

Bake for about 35-40 minutes until quiche is puffy and golden and center does not seem liquid when moved. Allow to cool at least 10-15 minutes before cutting.

Garnish with fresh thyme sprigs.

Quiche can be eaten hot, cold or at room temperature.

T=tablespoon t=teaspoon

Carlisle House, 148 S Hanover Street, Carlisle, PA 17013
Tel: 717-249-0350
Fax: 717-249-0458
E-mail: Info@TheCarlisleHouse.com
Innkeepers: Mary and Alan Duxbury

Copyright © 2014 by Alan Duxbury

Select Registry Logo & Link