Cafe Central
"A French Diner"
455 Central Avenue
Highland Park, Illinois 20035
1-847-266-7878

Chef - Pedro Martinez

Ingredients:
1)   2 1/2 cups chopped Broccoli, Spinach, Mushrooms, Carrots
         Green Beans, Pea Pods, Asparagus, Fennel Etc.  You may
         use any vegetables that you prefer.  If you wish...you may add
         some of the following: choice of cooked (medium rare) Tuna,
         Scallops, Chicken Breast, Shrimp
2)   1/2 Quart Heavy Cream
3)   5 Eggs
4)   Pinch of Nutmeg
5)   Salt and Pepper to taste
6)   1 clove chopped Garlic
7)   1 lb. Puffed Pastry or Pastry Sheet
8)   8-inch Spring Form Pan 3 inches high

Preparation:
1)   Chop vegetables into small pieces.  Cook vegetables of choice to medium done.
       Place in ice-cold water to cool. (Cook each vegetable separate if layers are desired.)
2)   Mix cream, eggs, salt, pepper, garlic and nutmeg together.
3)   Line the Spring Form Pan with the pastry.
4)   If you want layers of vegetables, then cook and cool vegetables separately.  Then
       place layers in shell then add liquid.  Tent with aluminum foil.
5)   Bake in an oven at 350 degrees for 2 hours 45 minutes.
6)   Check with a knife to see if done.
7)   Leave quiche for 10 minutes to cool before cutting to serve.
8)   Serve with salad, chips or fries.

Preparation:
1)   Using a hand blender, add the oil slowly to the balsamic vinegar.
2)   Add the shallots and the salt and pepper to taste
3)   Mix and let set overnight to blend.
4)   If you want slightly sweet, add 1/2 teaspoon sugar.

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