Recipe - Crustless Jack Cheese And Red Pepper Quiche

6 cup Monterey jack cheese;
shredded
One half md Onion; chopped
One fourth cup Red bell pepper; thinly
cut or sliced up
One fourth cup Margarine; melted
8 ounce Smoked turkey breasts;
julienned
8 lg Eggs; beaten
1 Three fourths cup Milk
One half cup Allpurpose flour
2 tablespoon Fresh basil; * see note
1 tablespoon Parsley; chopped

*Use your choice of fresh herbs, basil, chives, tarragon, thyme or oregano.
Sprinkle 3 cups of cheese in bottom on a 13by9 inch baking pan. In a
saucepan, cook onion and red pepper in margarine or butter until vegetables
are tender but not browned. Drain well and place the vegetables over the
cheese in pan. Arrange turkey strips over the mixture in pan. Sprinkle the
remaining 3 cups cheese over turkey. Cover and chill overnight. (an
important step) When ready to prepare, heat oven to 350 degrees. Remove pan
from refrigerator. Combine eggs, milk, flour, fresh herbs and parsley. Pour
over cheese layer. Bake for about 45 minutes. Let stand for 10 minutes
before serving. This recipe is served at the famous Hotel Del Coronado in
California. Jo Anne Merrill

Recipe by: Served at Hotel Del Coronado in California

Posted to TNT Prodigy's Recipe Exchange Newsletter by AppleJax54@aol.com
on 1 De, cup 1997