I was a waitress at the Elora Mill Inn all through college. The mill sits on the edge of a gorge in Elora, Ontario at the end of a quaint street filled with shops and restaurants. One of those restaurants was the Desert Rose Cafe. I loved everything about the cafe. Resa Lent, the owner, was the coolest woman I had ever met. She had traveled, she owned a cafe, she played awesome music and her food was delicious. Any time I was in Elora, I tried to have lunch there. I particularly loved her quiche.
Last year, my sister showed up with a copy of her cookbook for me – The Desert Rose Cafe Cookbook – and the quiche recipe was in it! What I like about it is the crust. It is a combination of flour, butter and cheese that you simply press into the pie plate. No kneading or rolling required.
I was responsible for a crudite platter at a bridal shower on Sunday. The platter was beautiful (thanks Maddie!) but no match for all the delicious food at the shower so I came home with a lot of vegetables. Desert Rose Quiche to the rescue!
Here’s the recipe:
1 1/2 cups unbleached flour, 1/2 cup whole wheat flour, 1/2 tsp ground mustard, 1 cup grated cheese, 1 cup melted butter (I use less, more like 1/2 cup)
Mix flours and mustard. Add cold grated cheese. Add melted butter and blend well. Press into a 9″ pie plate.
6 eggs, 1-2 cups milk (depending on how many vegetables I have I need less milk)
Whatever you have in the fridge. (This seems to be a recurring theme!) You need about 2 cups of filling. Saute or steam the vegetables first. Today’s quiche had peppers, asparagus and mushrooms.
Sprinkle some grated cheese over the base of the crust. Add the filling. Pour the egg mixture over the filling.
Bake at 350 degrees for about 40 minutes or until set.