“Pick Your Own” Harvest Quiche

Prep time
20
Total Time
65-80 min
Rating
Not rated
0 ratings
Servings
12

Organic Valley farmer Gloria Varney of Androscoggin County, Maine describes her cooking philosophy as “home-style, yet unique.” Most everything she makes is from scratch and features food produced on the farm—fresh eggs and milk, a wide variety of meats, and an array of biodynamically raised fruits and vegetables. “What’s different here is that it’s all organic,” says Gloria. Plus she likes to add an inventive culinary touch to even the most basic fare. At her house, for example, it is isn’t bread and jelly, it’s home-baked sprouted wheat bread and raspberry horseradish jam.

Gloria’s quiche recipe also points up her kitchen style. The basic ingredients and method are familiar, but she offers numerous filling choices--a kind of “pick your own” approach that fits the harvest season and satisfies her creative urge. Her options for quiche fillings include “sliced zucchini and summer squash, tomato and pesto, cooked and ground  sausage and onion, peppers and onion, roasted garlic and tomato, to name a few.” As Gloria says, “Anything goes.” She adds a gourmet touch by serving the quiche with her home-canned tomato apple relish, a popular item at the family’s farm store and café. 

Because the Varney family also operates an on-the-farm store and café, Gloria always has frozen pie crusts made up ahead so that they can quickly throw together some quiches. She makes four quiches at a time!

Ingredients

Directions

1. Heat oven to 350 degrees. Beat the eggs in a 2- cup measure. Add the milk or half-and-half; whisk together well.

2. Scatter the cheddar over the bottom of the dough-lined pie or quiche pan. Scatter the veggies over the cheese. Sprinkle with salt and pepper to taste. Add a little meat if you want, also.

3. Pour the egg mixture over the pie. Bake until a sharp knife inserted comes out clean, 35-55 minutes.

4. Let quiche stand 5-10 minutes before serving.

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Comments

Tricia from Ohio on January 28th, 2011
I was just reading this recipe and see that the introduction states that the recipe makes two quiches. The instructions seem to be for one, so I wonder if the author uses a smaller size quiche pan (smaller than nine/ten-inch) and if so, what size is recommended.
Angie at Organic Valley

Hi Tricia, Thanks for the catch. I checked with Terese and the recipe is
written for one quiche. I'll remove the statement about two, may have been
from the author's original version and then Terese halved it when she
edited it.

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