Impossible Breakfast Quiche
INGREDIENTS:
3 Heads garlic, separated & pe 1 c Mayo
1/4 c Oil (flavored if possible) 1/4 c Fresh, chopped parsley
2 ts Worcestershire sauce 2 ts Ried rosemary, ground to pow
1 1/2 ts Dijon mustard 1 tb Eamond seasoning
1 c Toasted, chopped almonds Alt/pepper to taste
1 c Sour cream
3 Heads garlic, separated & pe 1 c Mayo
1/4 c Oil (flavored if possible) 1/4 c Fresh, chopped parsley
2 ts Worcestershire sauce 2 ts Ried rosemary, ground to pow
1 1/2 ts Dijon mustard 1 tb Eamond seasoning
1 c Toasted, chopped almonds Alt/pepper to taste
1 c Sour cream
Position rack in lowest third of the oven and preheat at 300 Put garlic cloves in a baking dish and toss with oil. Bake until soft and golden, about 40 minutes. Put baked garlic into blender with worchestershire and mustard and whirl till garlic is finely chopped. Scrape into a bowl and stir in almonds, sour cream, alomonds, herbs, may. Season to taste with S/P. Cover and refrigerate at least 2 hours. Overnight is better. Let stand at room temp. and hour before serving.