Cooking with Hope: Whip up a quiche to impress guests

Hope Cusick

Hope Cusick

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Published: Thursday, August 29, 2013 at 17:20 PM.

Figs, which are considered berries, are in and they are very sweet and tasty.

They have been around since ancient human history, and are found readily in the Mid-eastern countries. They grow in the US for a very short season of August to September. This tiny plum shaped fruit has many health benefits such as soluble fiber, and is a great source of vitamins (A, E and K) and minerals (calcium, selenium, potassium, manganese, copper, and zinc). They are low in calories, and ried figs are concentrated sources of energy and are an excellent source of anti-oxidants.

Figs can be easily prepared for some delicious dishes. Figs can be eaten raw, cooked, stewed, dried, candied, tossed in salads, or made into a jam, breads, and/or puddings. Figs tend to perish quickly, so it’s best to eat or use them within a couple of days.

Below are also a couple of my favorite quiche recipes. During this time of the year it’s nice to sit and enjoy a light lunch, brunch or supper with a green salad and a fresh baked quiche. The quiche may be eaten warm or cold and is usually sliced into wedge pieces. They can be made with a wide variety of ingredients combining eggs, milk, cheeses, chopped meats, and/or vegetables. Try making one the next time you have guests for lunch or dinner; they’ll be impressed. Quiches are quite easy to make and take about an hour to bake. They may be made the day before, if desired. After they’re prepared and baked they can keep for 4-5 days, refrigerated.

Fresh Figs and Greens Salad

 



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