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Make and serve

in Ann Hess Pottery


Bake and serve quiche, pie & baked oatmeal

No Crust

Tomato Basil Quiche


Bake in 10 inch diameter Ann Hess Pottery quiche plate

Saute: 1 cup slivered onions, 1 clove garlic minced in 1 teaspoon olive oil until browned. Spread on bottom of quiche plate.  Sprinkle with 3/4 cup shredded mozzarella cheese.  Top with 1 cup Roma tomato 1/4 inch slices and 1/4 cup shredded fresh basil.

Process 1 cup milk, 1 1/2 teaspoon cornstarch, 1/2 teaspoon pepper, and 3 eggs until smooth.  Pour over tomatoes.

Place in room temperature oven. Turn oven on to  bake at 350 degrees for 45-50 minutes or until set.

Let stand 10 minutes and serve.



Make and serve Guacamole bowls

hand turned wood pestles

Guacamole Dip

1 garlic clove

2 avocadoes

1 seeded roma tomato, chopped

2-3 scallions

juice of 1/2 or more lime

1/3 fresh jalapeno pepper chopped

salt to taste

Mash garlic and

Mash avacadoes in the Guacamole bowl

Stir in remaining ingredients.

Note:  The dip will keep its fresh taste and color when frozen.

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