I adore quiche. It's the one meal I believe can be served for breakfast, lunch or dinner. I'm a fan of quiche that is loaded with vegetables. Not so much heavy cream and dense cheeses. My mom makes a killer quiche that I still can't seem to master. However, I did figure out how to make it my own yesterday.
Tyler and I stopped by the farmer's market to pick up some produce for the week. Let me tell you....going to the farmer's market after a 10 mile run is torture. I wanted to buy everything!
As we bought 2 dozen eggs and a bag of milled pastry flour from Wild Hive, I immediately thought QUICHE.
Real men eat quiche, by the way.
Farmer's Market Quiche
2 bunches kale
2 cloves garlic
1 lb asparagus
2 roma tomatoes
1/2 cup low fat Italian blend shredded cheese
1/2 cup low fat milk
5 large basil leaves
3 tbsp chives
Prepared Pie Dough
1. Tear kale into bite sized pieces, cut asparagus into 1 inch pieces, mince garlic, seed and slice tomatoes.
2. Saute vegetables together.
3. Bake pie dough for 10 minutes at 400 degrees. Allow to cool.
4. Place vegetables in the pie pan evenly.
5. Whisk eggs, milk, herbs and cheese together. Season with salt and pepper.
6. Pour eggs over vegetables. Incorporate eggs with vegetables.
7. Bake for 45 minutes or until set in a 375 degree oven.
8. Allow to cool for a little bit.
9. Enjoy for breakfast, lunch or dinner
Before I go, I wanted to share with ya'll our little garden. We have lavender, rosemary, basil, lemon verbena and a tomato plant. The rain and heat has made our seedlings grow so fast!
What's your favorite thing to make with your Farmer's Market goods?