Posts Tagged ‘Quiche’

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Farmer’s Market Quiche

August 14, 2011

I love to go to the farmer’s market for fresh vegetables.  But, if you’re anything like me, you tend to get a little overzealous – buying entirely too many vegetables only to get them home and realizing they take up a lot more fridge space than you’d planned for.  And there’s no conceivable way you can eat them all before they go bad.

The crust, vented and ready to blind bake.

Of course, it makes me almost physically ill to have to throw them away, weeks later – each moldy, meely, or otherwise unsavory bag I plunk into the trash forcing me to admit I wasted my money.

All of the fresh, farmer's market finds!

Sautéing the vegetables.

The makings of the egg mixture.

I don’t know what made me think of this recipe, other than it’s been a while since I’ve had quiche and we used to have it pretty often when I was growing up.  I really love the versatility and inexpensiveness of quiche.  It can be made out of almost anything.  It works for breakfast, lunch, or dinner.  And all for around $0.50 in eggs!

And the vegetables are in!

You can use literally any ingredients you have on hand for this recipe (feel free to mix and match from what I’ve used).  I could easily see using peppers, spinach, tomatoes, broccoli, eggplant, … stop me anytime.  I had several ears of corn on hand to use, so I put it in with the egg mixture and the dish became something between a quiche and a corn pudding (and that’s FINE with me, because I love a good corn pudding).

The filling is in the asparagus decoration is on.

As far as cheese goes, my favorite cheese to use in a quiche is a good, sharp swiss.  Though in this case, I treated it like a clean-out-the-fridge recipe and used the remnants  of cheddar and mozzarella I had on-hand.

Golden brown from the oven.

Now, the notes:

I used our classic tart crust, because it’s just so rich and delicious and simple (You’ll find the recipe here).  Of course, you can always go the easy route and buy a refrigerated pie crust, in which case I urge you to make two quiches and freeze one for later, because it really makes enough filling for two.

You can use regular milk or even cream instead of the buttermilk, if you prefer.  I thought buttermilk felt more farmy (plus it was nearing its expiration date…).

Sliced and served (and promptly consumed, no doubt).

Farmer’s Market Quiche

  • 1 Pie/Tart Crust
  • 2 Tablespoons Olive Oil
  • ½ Cup Chopped Onion
  • 1Cup Sliced Zucchini
  • 1 Cup Sliced Mushrooms
  • 5 Eggs
  • 1 Cup Shredded Cheese
  • ½ Stick Butter, Melted
  • ½ Cup Buttermilk
  • Salt and Pepper to taste
  • A dash of cayenne pepper, if you’re into that
  • 10 Asparagus Spears

Prepare the pie crust(s) and press into a tart pan or pie plate.  Prick air vents with a fork and blind bake for 10 minutes at 400 degrees before adding the filling.

In the meantime, sautée onions, zucchini, and mushrooms in olive oil.  Remove from pan to cool slightly.

In a large mixing bowl, combine the eggs with the next 5 ingredients (through cayenne pepper), mixing until incorporated.

Place sautéed vegetables at the bottom of the pie crust, and pour egg mixture over the vegetables (only fill ¾ of the way to avoid overflow).  Place your asparagus spears evenly around the top of the quiche, pressing down into the mixture slightly, to create a starburst pattern.

Bake for 15 minutes at 400 degrees, then lower the temperature to 375 and bake for an additional 25-35 minutes, until set.  Slice and serve hot, warm, or cold.  It keeps well in the fridge for 2 or 3 days, covered.

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