Farm Fresh Quiche Recipes

FARM SHARE QUICHE

Farm Share Quiche image

What started as an easy, delicious way to use the Swiss chard we got in our farm share quickly became a reason to go out and buy it at the farmer's market! Sophisticated enough to serve at brunch, this quiche also fits right in as finger food at summer picnics. We especially love it when most of the ingredients come from our farm share and we use fresh eggs from our neighbor's chickens. Friends who initially raised their eyebrows at Swiss chard not only request I make it, they ask for the recipe. Serve warm or at room temperature.

Provided by amykallesten

Categories Breakfast Eggs

Time 1h5m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 large sweet onion (such as Vidalia®), cut into chunks
6 eggs
½ cup whole milk
10 ounces shredded Jarlsberg cheese
2 ounces freshly grated Parmesan cheese
2 bunches Swiss chard, stems and leaves separated
1 teaspoon fresh thyme leaves
1 pinch nutmeg
salt and ground black pepper to taste
1 prepared 10-inch pie crust

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Melt butter in large skillet over medium heat. Cook and stir onion in melted butter until soft, about 7 minutes; transfer to large bowl.
Blend eggs, milk, Jarlsberg cheese, and Parmesan cheese in a food processor or blender; pour into bowl with the onion. Add chard, thyme, nutmeg, salt, and black pepper; mix. Pour egg mixture into prepared pie crust.
Bake in preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 506.4 calories, Carbohydrate 29.7 g, Cholesterol 134.5 mg, Fat 34.1 g, Fiber 3.1 g, Protein 20.6 g, SaturatedFat 14 g, Sodium 627.3 mg, Sugar 3.3 g

GARDEN VEGETABLE QUICHE

Garden Vegetable Quiche image

Make your next brunch special with this fluffy, deep-dish quiche. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. -Kristina Ledford Indianapolis, Indiana

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 frozen pie shell (9 inches)
1 small red onion, sliced
1/2 cup sliced fresh mushrooms
1/4 cup diced yellow summer squash
1 tablespoon butter
1/2 cup fresh baby spinach
3 garlic cloves, minced
1 cup shredded Swiss cheese
4 large eggs, lightly beaten
1-2/3 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper

Steps:

Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 369 calories, Fat 31g fat (16g saturated fat), Cholesterol 190mg cholesterol, Sodium 330mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 9g protein.

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