Cheese and Onion Quiche
One of the most renowned cheeses of Switzerland is
Emmentaler, which is handmade from cow’s milk. This
nutty-flavored cheese, with its round holes and natural
light-colored rind, blends well with onions and fondues,
or with fruit for dessert.
7 ounces Switzerland Emmentaler Cheese
1 small onion
1 cup milk
1 tablespoon flour
3 ounces plain yogurt
Salt and pepper
1 9-inch single piecrust
1. Preheat oven to 375ºF.
2. Shred or cut cheese into small pieces. Cut onion into strips.
3. In a saucepan, mix milk and flour, heat rapidly and cook
on low for 5 minutes. Mix in cheese, onion, yogurt and salt
and pepper to taste. Pour into piecrust.
4. Bake 35-45 minutes, or until golden brown. Serve warm
or at room temperature. Makes 8 servings.
California Avocado and Ready Pac Spring Mix Salad
California avocados and baby leaf lettuces and greens are a
fresh, natural and wholesome part of a healthy diet.
1/4 cup + 2 tablespoons olive oil
3 tablespoons red wine vinegar
11/2 teaspoons grated lime peel
11/2 tablespoons fresh lime juice
2 tablespoons chopped fresh basil leaves
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 California avocados, peeled and sliced
11 16-ounce package Ready Pac Spring Mix (baby leaf
lettuces and greens)
Shredded Parmesan cheese
11. In a small bowl, whisk together oil, vinegar, lime peel
and juice, basil, dry mustard, salt and pepper.
2. Arrange avocado slices on greens. Sprinkle salad with
shredded Parmesan cheese to taste. Drizzle with dressing
and enjoy. Makes 8 servings.
Submitted on behalf of California Avocado Commission
and Ready Pac Produce.