≡ Menu

Zucchini Quiche

on July 4, 2018
Zucchini Quiche
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
FOUR ingredients for this yummy dish. That’s it! It’ll be satisfying and easy to make. [br][br][cap id=”attachment_9776″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/06/Zucchini-Quiche_exps3751_WCRC2257776D12_06_5b_RMS-300×300.jpg” width=”300″ height=”300″ class=” size-medium” title=”Zucchini-Quiche_exps3751_WCRC2257776D12_06_5b_RMS”][/url]Photo Credit: Taste of Home[/cap]
Ingredients
  • 2 lbs zucchini
  • 2 cups shredded cheddar cheese
  • 2 eggs
  • 1 1/2 cup milk
  • Salt and pepper
Instructions
  1. Heat the oven to 375 degrees.
  2. Thinly slice the zucchini using a sharp knife.
  3. Sprinkle salt all over the zucchini slices, toss thoroughly with your fingers and let sit for 20-30 minutes.
  4. Place the zucchini slices in a cheese cloth or and give it a good squeeze to take out all the moisture.
  5. In a mixing bowl, lightly beat the eggs with the milk. Season with salt and pepper.
  6. Stir in 1 cup shredded cheese.
  7. In a quiche pan, arrange half of the drained zucchini slices and sprinkle 1/2 cup cheese on top of them.
  8. Arrange a second layer of zucchini slices and pour the milk mixture over them.
  9. Finish the quiche with the remaining 1/2 cup shredded cheddar cheese.
  10. Bake the zucchini quiche in the hot oven until set and the top of the quiche is golden brown (approx. 50-60 minutes).
  11. Remove from the oven and serve either warm or cold.

 

Fresh Homemade Tomato Soup

on July 4, 2018
Fresh Homemade Tomato Soup
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Many of us grew up dipping grilled cheese sandwiches into tomato soup and we still love it to this day! Here’s a recipe using ripe tomatoes and herbs to make a soup much tastier and fresher than your average canned version.
Ingredients
  • 2 tbsp extra virgin olive oil
  • 2 tbsp tomato paste
  • 1 large onion, halved and sliced
  • 1 carrot, peeled and diced
  • 3 cups cored, peeled and seeded ripe tomatoes, chopped
  • 1 tsp fresh thyme, chopped
  • 2-3 cups of chicken or vegetable stock (low-sodium, if possible)
  • 1 tsp sugar (optional)
Instructions
  1. Add the oil to a large soup pot over medium heat.
  2. Once it’s hot, add the tomato paste and allow it to cook for a minute.
  3. Add the onion and carrot, salt and pepper and cook, stirring, until the onions soften (approx. 5 minutes).
  4. Add the tomatoes and herbs to the pot and cook, stirring occassionally, until the tomatoes break down (approx. 10-15 minutes).
  5. Stir in the stock and allow it to come to a simmer, cook for about 5 minutes while it is gently bubbling (adjust heat if necessary).
  6. Taste and adjust the seasoning. If it’s very tart, add sugar to balance it out.

 

Tomato Gazpacho Soup

on July 4, 2018
Tomato Gazpacho Soup
Prep time:
Cook time:
Total time:
Serves: 8-10 servings
[i]This recipe is borrowed from the [url undefined]Farmers Against Hunger[/url] cookbook.[/i] This is the classic, chilled, all veggie soup that requires zero cooking! You just need to chop the vegetables and be patient as it rests in the refrigerator for a few hours, allowing all the flavors to mix together!
Ingredients
  • 3 medium, ripe tomatoes, cored and cut into small 1/4″ pieces
  • 2 medium bell peppers, cored, seeded and cut into small 1/4″ pieces
  • 2 small cucumbers, one peeled and one with skin left on, cut into small 1/4″ pieces
  • 1/2 small sweet onion, such as vidalia, minced
  • 2 garlic cloves, minced
  • 1/3 cup sherry vinegar (or a little less red wine vinegar)
  • 5 cups tomato juice
  • 1 tsp hot pepper sauce
  • 8 ice cubes
  • Extra virgin olive oil
  • Salt and pepper
Instructions
  1. In a large bowl or pot, mix the tomatoes, peppers, cucumbers, onion, garlic, 2 tsp salt, vinegar, and black pepper to taste. Let sit for 5 minutes until the veggies begin to release their juices (approx. 5 minutes).
  2. Stir in the tomato juice, hot pepper sauce (if you’d like) and the ice cubes. Cover and refrigerate for at least 4 hours to mix all flavors together.
  3. Taste and adjust seasoning if necessary. Remove any un-melted ice cubes and serve cold.

 

519 Ridge Road
Monmouth Junction, NJ 08852
732.329.8656
© 2009- by VonThun Farms / All Rights Reserved Worldwide
Member of The MAiZE / Web Developer: StudioSR, LLC