Recipe from Klaire Howerton, FMO Market Manager
Quiche is a pretty popular meal choice around my house. When it’s my turn to cook, I like to keep things hearty but simple, and my husband will eat anything with pie crust – so with quiche, everybody wins! Quiche is also a great way to use utilize almost anything you might find at the farmers market – eggs are the base, obviously, and then you can use any meat and/or vegetable add-ins you like. Spinach, cabbage, mushrooms, onions, sautéed beets and carrots can be used for a vegetarian quiche, or you can add bacon, chopped chicken, ground sausage, cubed ham, or diced beef heart in with the veggies for a super filling meal. Quiche freezes well, so if you want to double the recipe, you can freeze individual baked slices for a quick breakfast, lunch or dinner anytime!
Farmers Market Quiche
Single 9-inch pre-baked pie crust (recipe below)
1 to 2 cups meat of choice (ground, chopped or diced)
1 to 2 cups vegetable of choice
1/3 cup diced onion
1 cup of grated cheddar cheese
1 1/2 cups milk
Cook your meat of choice in a skillet until done. Saute onions in about 3 tablespoons of reserved meat drippings (or butter or oil if you are omitting the meat). Place meat, onion and vegetables in pie crust. Top with grated cheese. Mix eggs and milk well and pour into the pie crust. Bake at 400 degrees for 40 minutes, or until a knife inserted in the center comes out clean. Makes 1 quiche.
1 1/4 cups all-pupose flour
1/4 teaspoon salt
1/2 cup cold butter, diced
1/4 cup ice water
In a large bowl, combine flour and salt. Cut in the diced butter until the mixture resembles course crumbs. Add ice water a tablespoon at a time until dough clings together. For best results, wrap in plastic and chill before rolling on a floured surface. Once rolled, pre-bake at 450 degrees for 10 minutes. Makes 1 crust.