SUNS E T 1. Preheat oven to 350°F.
Summer Quiche by Mastronardi Produce 2. Cut asparagus into bite-size pieces and blanch in boiling water
1 bunch of asparagus until tender. Drain, chill in cold water and drain.
1 loaf day-old French bread, cut in 1-inch slices 3. Place bread slices in a greased 9-by-13-inch baking dish. Spread
1 small onion, finely chopped asparagus, onion, peppers, basil and cheese evenly over the bread.
1/4 each Sunset red and yellow bell peppers, finely chopped 4. In a bowl, whisk together eggs, milk, salt, pepper and mustard;
2 tablespoons chopped fresh basil pour over the vegetables. Arrange tomatoes evenly on top, covering
1/2 cup shredded Colby cheese the entire area.
1/2 cup shredded Monterey Jack cheese 5. Bake for 70 minutes, or until lightly browned. This dish can be
1/2 cup shredded Cheddar cheese refrigerated overnight and baked in the morning. Makes 10 servings.
8 large eggs
2 cups skim milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Dijon mustard
10 Sunset Campari tomatoes, sliced