FARMER’S MARKET QUICHE
One trick I’ve learned is that it helps the quiche “set up” if you let it sit for at least 15 minutes before serving. Serve hot, warm, or at room temperature. Another tip is to make two quiches at a time…cold quiche makes for a perfect breakfast/lunch box treat the next day!
Ingredients
  • 110-inch pie crustpressed into a pie pan or cast iron skillet
  • 1tsp butter or coconut oilor 2/3 pieces of bacon, chopped
  • 1 1/2cup onionchopped
  • 2cloves garlicminced
  • 1/4pound mushroomsstems removed, rinsed and sliced
  • 1cup greenschopped greens (broccoli, spinach, kale, arugula or a combination all work fine – just go with what’s in season/available)
  • 1/2tsp salt
  • 1pinch black pepper and thyme(or any savory herb that is in season. If using dried herbs, use a little more than you would for fresh)
  • 1/2tsp dry mustard or turmeric
  • 4large eggs
  • 1 1/2cups milk
  • 2tbsp flour
  • 1 1/2cups grated cheeseany kind of cheese is fine, just know that whatever cheese you choose will set the tone for the quiche, so that’s a personal decision. Some farmer’s markets carry locally-made cheese!
Instructions
  1. PREPARATION Preheat oven to 375F. Melt the butter or coconut oil in a small pan. Or, if you’re using bacon, skip the butter/coconut oil and cook the bacon to render the fat, then remove bacon to a plate and reserve. Add onions to either the butter, coconut oil or bacon grease, and saute over medium heat until softened and lightly browned, about 8 minutes. Add a 1/4 cup of water and, with a spatula, scrape the bottom of the pan to lift up the caramelized onions. Stir. Add mushrooms, garlic, salt, pepper, herbs and mustard/turmeric. Saute about 5-10 minutes to soften mushrooms and blend flavors. When the mushroom blend begins to caramelize, add another 1/4 cup of water and, again, use your spatula to lift up the flavors from the bottom of the pan. Add the greens and a pinch of salt and cook those in for another 5 minutes longer, or until the greens are softened and the water has cooked down. Remove from heat. Combine eggs, milk, and flour in a blender or food processor, and beat well. Or mix them in a bowl by hand if you have young “helpers”. Whatever works – the goal is to mix all of the combined ingredients thoroughly. Spread the grated cheese over the bottom of the unbaked crust, then add the mushroom and greens blend. If you’re used bacon grease, add in the reserved bacon here. Pour in the egg mixture, and sprinkle with the topping of your choice. Bake, uncovered, for 35 to 40 minutes, or until firm in the center.
Recipe Notes

One trick I’ve learned is that it helps the quiche “set up” if you let it sit for at least 15 minutes before serving. Serve hot, warm, or at room temperature.
Another tip is to make two quiches at a time…cold quiche makes for a perfect breakfast/lunch box treat the next day!

Recipe by Melissa Terry, Programs Coordinator, Feed Communities

This recipe originally appeared in the Spring 2014 issue of Edible Ozarkansas, a publication of Feed Communities.
www.feedcommunities.org

Share this: