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Spring Quiche, adapted from Simply In Season

3 eggs

1 cup milk, light cream, or evaporated milk

½  tsp. salt

¼ tsp. pepper

Beat together and set aside.

9-inch pie crust or crumb crust or potato crust (see below).Prepare filling (below) and pour into crust topped by egg-milk mixture and ending with a sprinkling of reserved cheese. Bake in preheated 425F oven for 15 minutes. Reduce the heat to 350F and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving.

Green Veggie Filling:

½ -1 c. chopped leeks, scallions, chives,  garlic scapes or combination

2 c. chopped greens: spinach, arugula, kale, chard, turnip greens, or beet greens

1 c. chopped broccoli, peas, or other veggie

1 c. shredded cheese: Swiss, cheddar, or other flavor

½ c. bacon (fried and crumbled, optional)

Saute leeks, etc. with broccoli, etc. in greased frypan for about 5 minutes. Add greens and cook until just wilted. Place bacon and cheese in bottom of crust, then top with vegetable mixture.

Crumb Crust:

1/3 c. flour

1/3 c. whole wheat pastry flour

1/3 c. cornmeal

½ tsp. salt

¼ tsp. baking powder

1/3 c. butter, softened

Fresh or dried herbs (to taste, optional)

Lightly mix together dry ingredients. Cut in butter until crumbly. Pat firmly into bottom and sides of a 9-inch pie pan, adding a little water if needed to stick together.

Potato crust:

3 cups uncooked potatoes (coarsely grated)

3 tbsp. oil

Mix together. Press into bottom and sides of a 9-inch pie pan. Bake in preheated oven at 425 until just starting to brown, about 15 minutes. Add filling and bake as directed.

This entry is related to the following products. Click on any of them for more information.
Broccoli, Kale, Greens: Arugula, Spinach, Swiss Chard, Leek, Scallions (Green Onion), Eggs, Beet Greens, Garlic Chives, Sugar Snap Peas, Turnip Greens, Garlic, Green,
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