LEELANAU COUNTY, Mich., (WPBN/WGTU) -- You can never go wrong with a quiche!
Lisa Maxbauer Price, a Traverse City mother and food writer, shares a delicious recipe for her Pretty Veggie Quiche!
Pretty Veggie Quiche
- 2 cups plain flour
- 1 stick cold unsalted butter, cut into cubes
- 1 egg yolk
- 1 tsp finely grated lemon zest
- 4 Tbsp cold water
In a food processor, pulse the flour and butter together until it resembles breadcrumbs. Add egg yolk and zest, pulse. Add water as needed until dough fuses together. Press dough into the pie plate. Bake crust for 15 minutes at 350 degrees.
- 2 Carrots (and/or zucchini, yellow squash)
- 5-6 eggs
- 1 ball of fresh mozzarella
- Pinch of salt
Using a vegetable peeler, slice the carrots into long thin ribbons. Microwave the peels for 30 seconds to make them more bendable to roll into “rose” shapes alter. Slice mozzarella ball into 6 quarter-inch slices. Once crust is cooled, arrange the cheese slices on the bottom of the crust. In a bowl, combine eggs and salt. Wisk and pour into pie plate. Roll vegetable ribbons (to look like roses) and stick into the egg/cheese mixture as if placing birthday candles in a cake. Repeat with the remaining vegetable strips. Bake at 350 for 40 minutes.
If you would like more information about Lisa and more of her recipes, you can check out her website.