Blue Cheese and Vegetable Quiche
LITTLE FARM FROZEN FOODS
2 1/2 cups all-purpose flour 3/4 cup heavy cream
1 teaspoon salt Coarse salt and freshly
1 teaspoon sugar ground pepper
1 cup butter, chilled and cut into 1 cup crumbled blue cheese
small pieces 1 1/2 cups Kirkland Signature by
1/2 cup water NutriVerde Normandy Blend
1/4 cup milk frozen vegetable mix
3 large eggs 1/2 cup chopped walnuts
2 large egg yolks 3 tablespoons grated
Parmesan cheese
1. In the bowl of a food processor, combine flour, salt and sugar. Add butter
and process for 8-10 seconds. With machine running, add water. Pulse just
until dough holds together without being sticky, no more than 30 seconds.
If the dough is crumbly, add more water, 1 tablespoon at a time.
2. On a floured surface, roll out dough to about 1/8-inch thickness. Fit into a
10- or 12-inch nonstick tart pan, trimming the edges. Refrigerate for 30 minutes.
3. Preheat oven to 375°F.
4. In a medium bowl, whisk together milk, eggs, yolks and cream. Season to
taste with salt and pepper.
5. In another bowl, combine blue cheese, vegetable mix, walnuts and Parmesan.
6. Pour the cheese and vegetable mixture into the tart and cover with the
egg mixture.
7. Bake until just set in the center, 30-35 minutes. Let cool for 5 minutes
before serving. Makes 6-8 servings.
