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Spring Quiche, adapted from Simply In Season

3 eggs

1 cup milk, light cream, or evaporated milk

½  tsp. salt

¼ tsp. pepper

Beat together and set aside.

9-inch pie crust or crumb crust or potato crust (see below).Prepare filling (below) and pour into crust topped by egg-milk mixture and ending with a sprinkling of reserved cheese. Bake in preheated 425F oven for 15 minutes. Reduce the heat to 350F and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving.

Green Veggie Filling:

½ -1 c. chopped leeks, scallions, chives,  garlic scapes or combination

2 c. chopped greens: spinach, arugula, kale, chard, turnip greens, or beet greens

1 c. chopped broccoli, peas, or other veggie

1 c. shredded cheese: Swiss, cheddar, or other flavor

½ c. bacon (fried and crumbled, optional)

Saute leeks, etc. with broccoli, etc. in greased frypan for about 5 minutes. Add greens and cook until just wilted. Place bacon and cheese in bottom of crust, then top with vegetable mixture.

Crumb Crust:

1/3 c. flour

1/3 c. whole wheat pastry flour

1/3 c. cornmeal

½ tsp. salt

¼ tsp. baking powder

1/3 c. butter, softened

Fresh or dried herbs (to taste, optional)

Lightly mix together dry ingredients. Cut in butter until crumbly. Pat firmly into bottom and sides of a 9-inch pie pan, adding a little water if needed to stick together.

Potato crust:

3 cups uncooked potatoes (coarsely grated)

3 tbsp. oil

Mix together. Press into bottom and sides of a 9-inch pie pan. Bake in preheated oven at 425 until just starting to brown, about 15 minutes. Add filling and bake as directed.