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!
On cold fall nights there is nothing better than a warm and seasonal treat. Our farm share has been bursting with local apples and pears and this simple recipe lets the fruits own natural sweetness shine through. To me the simple combination of apples and pear compliment each other so well and as a Chef once told me, "what grows together goes together"; I find that this rings true in this seasonal simple crisp. Now this recipe was loosely inspired around one of my favorite french desserts, an Apple Tarte Tartin, but since I did not have any puff pastry at the time, this recipe became much more of a crisp since I ended up useing oatmeal and brown sugar as a crust & topping. I also insist that the only way to serve this dessert should be vanilla ice cream or ice cream!
