CSA Farm Share Quiche

CSA season is in full swing, and I am loving the challenge of so many vegetables and greens to get through each week.  We were away this weekend, and so lost two precious days to work on this week's haul.  With Friday looming, I needed something quick that would also work on our well stocked fridge to make for lunch.  

I zoomed onto facebook quickly in that "the toddler isn't currently in danger so I have 30 seconds to see what's happening" way that I'm sure most parents are familiar with, and am so glad I did.  A high school friend has recently started a blog, and had updated it with a quiche recipe.  I recalled some frozen crusts lounging in our downstairs freezer, did a quick tally of various greens and veggies I could use in the quiche, calculated the likelihood of getting the quiche made while making and feeding the cranky toddler his lunch ... and decided it was worth the gamble.  I'm not going to lie - it was one crazy hour and the kitchen looked a little worse for wear when all was said and done.  But the quiche made it into the oven before Q's nap, and was ready for lunch right on time.

Quiche is nothing groundbreaking, but I liked the proportions in this recipe.  I used 2 garlic scapes, one and a half small zucchinis and a handful of dandelion greens.  Otherwise I followed the recipe as written, although I did add some salt and pepper to the cooked veggies.  I did have a little too much filling (aka a little spillage) but that could have been due to my haste and or ingredient adjustments.  The flavor was creamy, cheesey and seemed well balanced by the inclusion of the greens.  I think this will definitely be a repeater recipe as I'm sure there will be more occasions when I need to use up produce while creating a delicious and not too heavy meal.  

EASY BASIC QUICHE 

Aroz@lettuceeatlocally.blogspot.com

Pie crust, frozen or home made
4 eggs
2/3 c. half & half/milk or 1/3 c. plain yogurt & 1/3 c. milk
1 c. cheddar cheese
FILLINGS:
1/2 c. chopped broccoli
1/2 c. chopped zucchini
1/4 c. onion
1 garlic scape, finely diced 

salt and freshly ground pepper to taste

Preheat oven to 375 degrees. Whip eggs until fluffy and add milk. Meanwhile, saute filling ingredients in olive oil in a pan on medium heat, adding salt & pepper to taste. Add filling mixture to the pie crust and then add egg mixture. Sprinkle cheese over the top and season with salt and pepper. Bake at 375 degrees 35 to 40 minutes. Top will be golden brown. Allow to cool some before serving.