Wednesdays Unplugged - Riviera Quiche

"Forever is composed of nows." ~ Emily Dickinson

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

We had a trip down memory lane on Sunday and Monday when we went to visit my aunt and uncle and help my cousin cull out 'special' things from her North Dakota childhood home. Her parents moved into assisted living and her father decided to put an ad in the newspaper to sell the home they built overlooking the park in Lisbon, ND. He sold it in a day, contents included... he is almost 98 years old! It is especially fitting to visit during Easter week, because we spent every Easter there for decades... a child's paradise because he owned the local Ben Franklin store. I have vivid memories of massive Easter egg hunts!

RECIPE OF THE WEEK

This week's recipe was served at our Breakfast Club Christmas party. When my business associate, Angela, told me about her grandma's Easter quiches it made me think of this delicious recipe... it would make a great Easter pie.

RIVIERA QUICHE

recipe from Barb and Janet and Sous Chef

1 medium red bell pepper, diced
1 tablespoons butter
1/4 teaspoon black pepper
2 teaspoons salt
4 ounces diced dates
1 cup cooked chicken breast, diced
1 cup shredded sharp cheddar cheese
1 cup shredded Swiss cheese
2 beaten eggs
1 cups half and half
9-inch deep dish pie crust, baked

Saute peppers in butter with pepper and salt until tender, place in bottom of uncooked pie crust (or in a greased pan with no crust). Add chicken and sprinkle both cheeses over the chicken. Mix beaten eggs with half and half, pour over pie.

Bake at 375 degrees F for 40 minutes or until inserted knife comes out clean. Let stand for 5 minutes before cutting.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks