Savannah Quiche Recipes

Steps:

• In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool for 15 minutes. , Meanwhile, in a small bowl, combine the cottage cheese, baking powder, mustard and salt. In a large bowl, beat eggs. Slowly beat in the cream cheese, cottage cheese mixture and white sauce until smooth. Fold in the Jarlsberg and Parmesan cheeses. , Pour into a greased 9-in. pie plate. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve warm. Refrigerate leftovers.

Steps:

• Bake the pie shell at 350° for approximately 7 minutes or until slightly browned; remove from oven and set aside.
• Sprinkle tomatoes with salt and pepper to taste.
• Dip each slice in the flour to coat lightly on both sides.
• Melt 3 tablespoons butter in a large skillet over medium heat; Add the tomato slics (in batches) and cook about 1 minute on each side; transfer to a plate (I line the plate with paper towels).
• Add 1 tablespoon butter to the skillet; add in the onions; saute 2-3 minutes; transfer onions with a slotted spoon to another plate or bowl.
• Layer the tomatoes on the bottom of the pie shell.
• Evenly spread the onions over the tomatoes.
• Sprinkle with oregano and provolone cheese.
• In an mixing bowl, add the half-and-half and eggs; beat well.
• Pour into the pie shell.
• Sprinkle evenly with Swiss cheese.
• Bake at 350° for 35-40 minutes; may need to cover pie crust edges with foil to keep from getting too brown.