Holiday Appetizer Quiche Recipe

A Recipe for
Holiday Appetizer Quiche

 

Herb Tip Using Basil: Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Anyhow, the hole in the doughnut is at least digestible.

H.L. Mencken

This Holiday Appetizer Quiche recipe is one of many in our Egg Category.

Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

Mark Twain (1835 - 1910)

This Recipe for Holiday Appetizer Quiche is one of thousands in the Recipes-to-go Egg Cookbook.

I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet."

Erma Bombeck

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I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art.

Isadora Duncan, America dancer (1878-1927)

Herb Tip Using Sage: Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

This is a recipe for Holiday Appetizer Quiche from the recipe cookbook of Recipes-to-go (Egg)

Those who forget the pasta are condemned to reheat it.

Author Unknown

Holiday Appetizer Quiche recipe - a tasty recipe for you to add to your collection!

As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.

Leslie Newman

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A gourmet who thinks of calories is like a tart who looks at her watch.

James Beard

I will not eat oysters. I want my food dead - not sick, not wounded - dead.

Woody Allen

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Work is the curse of the drinking class.

Oscar Wilde (1854-1900)

Holiday Appetizer Quiche

Food Tip Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water