Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
“Pick Your Own” Harvest Quiche
- Prep time
- 20
- Total Time
- 65-80 min
- 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
- 4 Large Organic Valley Eggs (or 5 medium eggs)
- 1 cup Organic Valley Whole Milk (or Half-and-Half)
- 1 cup Organic Valley Shredded Cheddar
- 1 heaping cup chopped, roasted or raw vegetables
- 1⁄4 to 1⁄2 cup chopped Organic Prairie ham, bacon or cooked sausage (optional)
- Salt and pepper
- 1 nine-inch pie pan or ten-inch quiche pan lined with pie dough
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.
Comments
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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