Farmhouse Quiche

Using this recipe from a new cookbook, Gooseberry Patch Homestyle Family Favorites, that Heather had sent, Joan made this vegie-packed quiche for Sunday brunch.

9-inch pie crust
2T. olive oil
1/2 red pepper, diced
1/2 green pepper, diced
2 cloves garlic, minced
1/4 c. zucchini, diced
2 T. fresh basil, chopped
4 eggs, beaten
1 c. half-and-half
1 t. slat
1/2 t. pepper
8-oz. pkg. shredded Pepper Jack cheese
1/3 c. grated Parmesan cheese
3 plum tomatoes. sliced

Pierce bottom and sides of pie crust with a fork. Bake at 425 degrees for 10 minutes; set aside. Heat oil in a large skillet over medium heat; saute peppers, garlic, zucchini and basil until tender. Whisk together eggs, half-and-half, salt and pepper in a large bowl. Stir in vegetables and cheeses. Pour into pie crust and top with sliced tomatoes. Bake at 375 degrees for 45 minutes. Let stand 5 minutes before slicing.

Serves 6

Red Barn Chowder

Enjoy the spicy taste of this delicious, hearty chowder filled with sausage and vegetables.

Using this recipe from a new cookbook, Gooseberry Patch Homestyle Family Favorites, that Heather had sent, Joan made this tangy soup to greet the Fall weather. Joan substituted turkey sausage for Italian sausage. Plus the Rotel tomatoes must have had extra spicy chiles because the end product was zippy.

1 lb. ground hot Italian sausage crumbled
1 onion, chopped
3 stalks celery, chopped
1 green pepper, chopped
1 red pepper, chopped
2 zucchini, quartered and sliced
3 to 4 cloves garlic, chopped
28-oz. can stewed tomatoes
10-oz. can Rotel tomatoes with chiles
6-oz. can tomato paste
1 c. water
2 t. dried basil
salt and pepper to taste
1 c. canned garbanzo beans, drained and rinsed

Combine sausage, onion, celery, peppers, zucchini and garlic in a large saucepan; saute until sausage is browned and vegetables are tender. Stir in tomatoes, tomato paste, water, basil, salt and pepper; cook until heated through. Mix in garbanzo beans; heat through.

Serves 8 to 10