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Each time people come to Chinook Vineyards to volunteer or just to visit, they are rewarded with some pretty good home cooked food to accompany our fine local Ramona Valley and Back Country wines. Often we are asked for a recipe, so in response to these requests and for the entertainment of others, we are writing a cookbook. We will present some of our most popular recipes here from time to time. Please enjoy! |
We're getting ready for harvest, and therefore feeding the volunteers who are coming to help. We start early in the morning at first light to keep the grapes relatively cool. One of the items on the menu, because it is easy to make, freezes so it can been made ahead of time, and is yummy, is Crustless Quiche. Of course I double the recipe for the troops.
Crustless Quiche
Serves 8
10 Eggs
½ cup Flour
1 tsp. Baking powder
½ tsp. Salt
¼ cup Butter, melted
1 cup *Canned chopped green chilis
4 *Green onions, chopped
3 Tbsp. *Pimentos, chopped
1# Monterey Jack cheese, shredded (low fat optional)
2 cups Cottage cheese, low-fat or non-fat
Grease a 9” x 13” pan.
In a large bowl, beat eggs until frothy
Add flour, baking powder, salt, blend well
Mix in melted butter, chilis, onion, pimentos and cheeses
Pour into dish and bake at 400 F for 15 minutes
Reduce heat to 350 F and continue baking for another 40 minutes
Cut into squares. Serve warm with salsa or chili sauce and muffins.
Notes:
- 7 Weight Watchers points per serving
- May be baked and then frozen. Warm thawed quiche to serve.
- *Vary these ingredients by adding or substituting mushrooms, chopped red sweet peppers, chopped cooked bacon, ham or sausage.
Champagne is good with this, if everyone has finished their work!
www.Hawkwatchwinery.com
www.Schwaesdallwinery.com
www.Shadowmountainvineyards.com
www.Menghiniwinery.com
www.Countrycellars.com
www.bravagourmet.com
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