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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Roasted Veggie Quiche Recipe

Brought to you by Twin Gables Inn

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Cook Time: 50 min	Prep Time: 30 min
Yield: 6 servings

Ingredients:
Roasted Veggie Quiché

NOTE: THIS RECIPE MAKES TWO 9-INCH PIES

1 15-oz box store-bought prepared piecrust sheets, thawed if frozen
Olive oil (we use first pressed extra virgin olive oil. This olive oil has a light taste.)
1/2-cup thin sliced red onion rings with rings cut into quarters
1 medium zucchini (8 oz), sliced into 1/4-inch think rounds
8 oz sliced mushrooms
6 oz grape tomatoes, halved
6 large eggs
1 cup half & half
1 1/4 cups whole milk
1 1/3 cups shredded Monterey jack cheese
2-teaspoon flour
2 teaspoons coarse salt
1/2 teaspoons fresh-ground black pepper
1/2-cup mild soft goat cheese, at room temperature
1/3 cup finely grated fresh Parmesan cheese
1 teaspoon of fresh thyme leaves or dried thyme

Instructions:
Sauté, separately, the onions, zucchini and mushrooms in a small amount of olive oil. Salt, pepper and add thyme to each vegetable to taste while cooking. DO NOT OVERCOOK THE MUSHROOMS. THEY ARE DONE AS SOON AS THEY START TO CHANGE COLOR. DRAIN OFF THE MUSHROOM LIQUID BEFORE PLACING IN PIE.

Heat oven to 400 degrees. Place halved grape tomatoes on cookie sheet and drizzle with olive oil and season with salt, pepper and thyme. Place in oven and roast about 15 to 20 minutes until tomatoes are done, they will shrivel up and look puckery .

Place piecrusts in two baking pie pans and cook the piecrust according to directions on box. MARKE SURE THAT YOU PRICK SIDES AND BOTTOM OF CRUST AND THEN PUT FOIL ON THE BOTTOM OF CRUST AND DRIED BEANS (used as weights)

At this point you can refrigerate all the cooked vegetables and assemble the pie in the morning and cook for breakfast.

In each of the cooked piecrusts, place 2/3 cups of Monterey jack cheese. Toss cheese with 1-teaspoon flour.

Then in each pie, layer in half of the onions, zucchini, mushrooms and tomatoes.

Sprinkle each pie with Parmesan cheese.

Whip together the eggs, H&H, milk and goat cheese.

Cook pies in a preheated 350-degree oven about 40 – 50 minutes or until pies are set.

Let cooked pie stand about 10 – 15 minutes before serving.