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Cranberry Fontina Quiche

Shelia Parker of Reno, Nevada, won Honorable Mention in our April 2008 Crantastic Breakfast Recipes contest with her entry for Cranberry Fontina Quiche with Orange Sauce

  • 1/4 teaspoon vegetable oil
  • 3 cups cooked brown rice
  • 1 cup sweetened dried cranberries, divided
  • 1/4 cup apple butter
  • 1 cup grated Fontina cheese, divided
  • 5 eggs
  • 1-1/2 cups plain yogurt, divided
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup Granny Smith apple, peeled and diced
  • 4 teaspoons orange zest
  • 1/3 cup orange juice

Preheat oven to 350 degrees F. Lightly grease a pie plate with vegetable oil.

In a medium mixing bowl, placed the cooked brown rice, 1/2 cup dried cranberries, apple butter and 1/2 cup Fontina cheese; mix well. Turn the rice and cranberry mixture into the pie plate and press into a crust shape covering both the bottom and sides of the plate. Bake for 15 minutes, then remove from oven and set aside.

In a medium mixing bowl, add the eggs, 1/2 cup yogurt, salt, pepper and Granny Smith apple. Whisk together and pour into the prepared crust. Bake for 40 minutes; remove from oven and sprinkle remaining Fontina cheese and dried cranberries on top. Return to the oven and bake an additional 20 minutes. Remove from oven all allow to set 5 minutes before serving with the orange sauce dressing.

To make the orange sauce, combine in a small bowl the remaining 1 cup yogurt, orange zest and orange juice. Whisk well and refrigerate until the quiche is served.

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