1 pie shell (homemade or frozen, uncooked)
1 cup sliced yellow onion
1 cup sliced red onion
1 leek, chopped up
1 tablespoon olive oil
2 tablespoons fresh rosemary
1 cup sliced yellow potatoes, skin on
4 oz. shredded Parmesan cheese
¼ cup GF cream of mushroom soup condensed
¾ cup milk
1 tablespoon Penzey’s Bavarian (mixture basil, rosemary, thyme)
1 teaspoon salt
Slice potatoes. Blanch potatoes for 3 minutes in boiling, then drain and rinse with cold water. Pat dry.
Meanwhile, sauté onions and leeks in olive oil at medium heat. When they turn limp (about 3 minutes), add spices. Sauté for 2 more minutes.
Pour into pie shell.
Layer potatoes on top of onion mixture.
Mix milk, eggs, cheese & seasonings together.
Pour into pie crust on top of potatoes. This might take time to make sure the mixture goes down and around all the potatoes.
Bake 30-35 minutes at 400 until quiche is firm and brown on top. Serve warm or cold.
July 2013!! It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a "recovering" ad exec who returns home to help her aunt open a culinary bookshop and cafe.
You can order the book HERE.
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