{Caramelized Onion, Cheddar, Purple Potato and Chive Quiche} + {Zucchini, Buttercup Squash, Green Bean & Goat Cheese Quiche}+{Tomato, Bell Pepper, Greens and Mozzarella Quiche}
'Vegetable Anxiety' has been rampant in the C.S.A community as the New York Times reported this summer. The abundance of veggies in a farm share can be overwhelming for some and as the season is winding down it's time to finish up the harvest by using clean-out-the-fridge recipes and making use of the rest of our farm fresh veggies. Quiche is great for making use of all your miscellaneous veggies left over.
summer's abundance: mise en place of delicata squash, chard, green beans, zucchini's, habanero peppers, purple potato + bell peppers
The Basics:
The basic of quiche building is simple and dependent on your personal preference. I generally go with some sort of cheese then veggies, herbs & spices, and of course eggs! I like to layer the cheese throughout the quiche but the bulk should be on the base of the pie, to add more cheesy goodness to the crust.
Here are 3 easy and simple farm fresh quiche inspirations! Let me know your ideas and which is your favorite!
Basic Quiche Crust-
1 cup flour
pinch salt
1/4 cup oil
1/4 cup water (canola, vegetable, olive oil)
Combine dry ingredients, whisk together oil & water and combine. Roll out in 9 inch pan, I like to use my cast iron skillet.
Caramelized Onion, Cheddar, Purple Potato and Chive
1 onion caramelized
1 bunch chives, minced
1 purple potato diced
salt & ground pepper, to taste
4 large eggs
1/2 cup cream
1 cup shredded cheddar cheese
Zucchini, Buttercup Squash, Green Bean & Goat Cheese
1 Zucchini, quartered
1 bunch green beans, frenched
1 baby buttercup squash, diced
salt & ground pepper, to taste
4 large eggs
1/2 cup cream
1 cup soft goat cheese
Tomato, Bell Pepper, Greens and Mozzarella
1 Tomato, chopped
2 bell peppers, diced
1 bunch greens, kale, chard etc., shredded
salt & ground pepper, to taste
4 large eggs
1/2 cup cream
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees. In a large bowl, whisk eggs, half-and-half and herbs/ seasonings together. Lay curst in pie pan and shape. Add cheese layering veggies and pour egg mixture on top. Bake covered with tinfoil for 40 minutes. Remove foil and cook until golden. Enjoy!!!
This recipe is very basic, all veggies can be modified. Keep your basic crust and egg mixture and explore some creative combinations with your leftovers!