Farmers’ Market Quiche
Fresh local vegetables are starting to show up at the local stores once again, which is my favorite time of the year. There is something about eating a piece of broccoli knowing that it spent its entire life in a 10mile radius. It tastes sweeter, earthier, and just all around tastier! To make it even better I found a new monthly blog group via Maison’s Cupcakes that celebrates local seasonal vegetables. Simple and In Season is a linky match-up group that celebrates local seasonal produce in all of its splendor. I have been looking for an excuse to make a quiche for the past few weeks however I couldn’t find the right vegetables. However last weekend everything changed, and suddenly the corn was from the Eastern Shore instead of the Carolinas while the broccoli was from my county. The cilantro? From my front porch! This quiche is the perfect celebration of everything to come as the weather gets warmer!
Ingredients (serves 4-5)
- 1 9 in crust (I used Joy of Cooking’s recipe for Press-in-Pan Butter Crust)
- 4 large eggs
- 1 cup skim milk
- 1/2 cup broccoli florets
- 1/2 red onion, chopped
- 1/2 cup corn off the cob
- 1/4 cup shredded sharp cheddar cheese
- 2 tbsp cilantro
- Preheat the oven to 375. Press the crust into a 9 in quiche pan and cook for 15minutes. Turn oven to 425
- In a large bowl mix the eggs with the milk until the whites disappear. Add the broccoli, onion, and corn and continue to stir well.
- Pour the egg mixture into the precooked crust. Bake for 30minutes. Remove and top with the cheese and cilantro then bake for an additional 15minutes, or until a toothpick comes clean out of the center and the crust is slightly brown. Enjoy!