24 June 2017

Summer's Bounty Crustless Quiche

I signed up for my very first CSA and have been excitedly counting down to June 23, when I could pick up my first share. The farm I use provides quarter, half, and full share subscriptions. Because The Husband doesn't enjoy eating many vegetables, I went with a quarter-share which is intended to feed one person for a week. Well ...

I'm sure it does. Problem is, I also acquired a friend's full share from different farm, because she just couldn't get to it this week. It's a one-time thing and, while I'm truly thankful for all the extra produce, I'm also thankful I hadn't signed up for a half or full share because I'm a little overwhelmed as it is!



What was in my combined CSA?

  • 1 pint + 1 quart of strawberries
  • 1 large bunch of pak choi (bok choy)
  • 2 large bunches of Kale
  • 1 Kohlrabi
  • 1 large head of romaine
  • 1 large bag baby spinach
  • 3 garlic scapes
  • 1 large bunch red radishes
  • 1 large bunch white radishes
  • 1 thyme plant
  • 2 ears of popcorn
  • 1 dozen cage-free eggs

It's ... a lot for us. Especially when I take into account all the produce already on hand! So I made a crustless quiche. They're simple enough to do and can easily adapt to incorporate pretty much any vegetables or cheese you like. Obviously, I used what I had on hand which included a partial bag of matchstick-cut carrots and a wrinkly bell pepper.


This is a very dense, very veggie quiche with the eggs there mostly as binder. If you prefer a more fluffy, eggy quiche then add more eggs. I like it just as it is -- a warm, cheesy slab of garden on a plate -- and it's a great way to get in some of your 5 (or 10!) a Day.


Summer's Bounty Crustless Quiche

Yield: 8

Ingredients

  • 1 Tbsp olive oil
  • 4 oz red onion, chopped
  • ½ oz garlic cloves, chopped
  • 10 oz chopped kale
  • 3 oz matchstick-cut carrots
  • 6 oz bell pepper, chopped
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 6 eggs
  • ½ cup whole milk
  • 4 oz semisoft cheese (havarti, etc), cut into pea-sized cubes
  • 1 tomato, sliced
  • 1 oz shredded Parmesan

Instructions

  1. Preheat oven to 350°F. Oil 13X9 baking dish.
  2. Heat olive oil in a large French/Dutch oven at medium heat; cook and stir onion and garlic until garlic is fragrant. Add kale, carrots, peppers, salt, and pepper. Cook, stirring occasionally, until kale is wilted and greatly reduced in volume. Spread across bottom of oiled baking dish.
  3. Whisk eggs and milk together in a bowl. Add cheese and egg mixture to baking dish. Gently mix everything together and top with sliced tomato. Scatter parmesan across top.
  4. Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in dish for 5 minutes before slicing. Serve with fruit or dressed baby greens.

21 June 2017

Wordless Wednesday: Hydrangea macrophylla

Spotted this hydrangea at a local garden center
& really wish there was a place for it in my garden!

14 June 2017

Wordless Wednesday: Iris & Peony

White iris in bloom against deep pink peonies.