Summer Herb and Veggie Quiche

I love this recipe for a summer quiche! It is so flavorful and goes perfectly with a fresh salad when you want a light, healthy, and garden fresh meal.

What you need:
- pie crust
- 1 bell pepper (green, red, or yellow), chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp. fresh basil (if you want to kick it up a notch, use lemon basil!)
- 4 eggs
- 1 cup milk
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 cups cheddar cheese (or pepper jack, depending on your preference)
- 1/3 cup parmesan cheese
- 2 Roma tomatoes cut into 1/4 inch slices

Bake the pic crust at 425 degrees F for 10 minutes. Saute bell peppers and garlic in oil and stir in basil after 5 minutes.

Whisk eggs, milk, salt and pepper in a bowl. Stir in vegetables, cheddar cheese and parmesan. Pour the mixture into the pie crust.

Lay tomato slices on top of the mixture. Bake at 425 degrees F for 60 minutes. 

If you have more mixture than can fit in the pie crust, you can always use tortillas in muffin pans to make little snack sized versions!

I hope you enjoy the perfect blend of herbs, cheese, and fresh veggies in this great summer meal!

Garden Vegetable Cheese Soup

I love vegetable gardening in south Louisiana! Here it is, the end of January, and while the rest of the country is snowed inside, I am harvesting the last of my cauliflower, broccoli, and carrots. (Sorry, I don't mean to brag...) And since the temperatures are beginning to drop, it is a great time for a warm, hearty garden vegetable cheese soup! So if you aren't sure what to do with the last little broccoli side shoots, those stubby end of the season carrots, or that tiny cauliflower head that you thought would eventually get bigger (but didn't), then this is a great recipe to use up the last of your cool season crops!

What you need:
- 2 stalks celery
- 1 medium onion
- 3 garlic cloves
- 4 cups chopped carrots, cauliflower, and broccoli (the proportions of each are up to you or depend on what is left in the garden, and sometimes I add more than 4 cups- you can't have too many veggies!)
- 1/2 cup butter, melted
- 1/2 cup flour
- 3 cups chicken broth
- 1 tbsp. worcheshire sauce
- 1/2 tsp. pepper
- 2 cups milk
- 2 cups shredded cheddar cheese

Put all of the veggies through the food processor to the size that you want. 

Saute the first 4 ingredients in the butter in a 3 qt. pot. 

Add the flour, stir for 1 minute until smooth. Gradually add chicken broth, stirring as you go. Cover and simmer for 20 minutes. 

Add the worcheshire sauce, milk, cheese, and pepper and cook on low for 10 more minutes. 

 All done! Serve with a fresh green garden salad :) Enjoy!

Garden Vegetable Cheese Soup
Ingredients:
- 2 stalks celery
- 1 medium onion
- 3 garlic cloves
- 4 cups chopped carrots, cauliflower, and broccoli (the proportions of each are up to you or depend on what is left in the garden, and sometimes I add more than 4 cups- you can't have too many veggies!)
- 1/2 cup butter, melted
- 1/2 cup flour
- 3 cups chicken broth
- 1 tbsp. worcheshire sauce
- 1/2 tsp. pepper
- 2 cups milk
- 2 cups shredded cheddar cheese

Put all of the veggies through the food processor to the size that you want. Saute the first 4 ingredients in the butter in a 3 qt. pot. Add the flour, stir for 1 minute until smooth. Gradually add chicken broth, stirring as you go. Cover and simmer for 20 minutes. Add the worcheshire sauce, milk, cheese, and pepper and cook on low for 10 more minutes.