Farm Fresh Quiche Recipes

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FARM FRESH QUICHE



Farm Fresh Quiche image

Going to the farmers market and talking with people who work on the farm inspires me to make recipes like this one, a quiche loaded with veggies. -Heather King, Frostburg, Maryland

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup olive oil
1 bunch broccoli, cut into florets
1 small onion, finely chopped
3 cups chopped fresh mustard greens or spinach
3 garlic cloves, minced
1 sheet refrigerated pie crust
4 large eggs
1 cup 2% milk
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded smoked cheddar cheese, divided
1/2 cup shredded Swiss cheese, divided

Steps:

  • Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add broccoli and onion; cook and stir until broccoli is crisp-tender. Stir in greens and garlic; cook and stir 4-5 minutes longer or until greens are wilted., Unroll crust into a 9-in. pie plate; flute edge. Fill with broccoli mixture. In a small bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in 1/4 cup cheddar cheese and 1/4 cup Swiss cheese; pour over vegetables. Sprinkle with remaining cheeses., Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 386 calories, Fat 28g fat (10g saturated fat), Cholesterol 169mg cholesterol, Sodium 481mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.

FARMER'S QUICHE



Farmer's Quiche image

A great quiche with an unusual but healthy crust that doesn't dominate the flavor, but enhances the flavor of the cheese.

Provided by PalatablePastime

Categories     Savory Pies

Time 1h45m

Yield 4-5 serving(s)

Number Of Ingredients 16

1 cup long grain brown rice (uncooked)
1 tablespoon butter
1 teaspoon salt
1 egg
1/4 cup unsalted butter, melted
1/2 lb bacon, cooked crisp
3 large eggs
1/2 cup buttermilk
1/2 cup heavy cream
1/2 cup zucchini, very finely chopped
1/4 cup frozen sweet peas, thawed
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon unsalted butter
1 cup grated gruyere or 1 cup swiss cheese

Steps:

  • Place rice in a saucepan along with 1 tablespoon butter, 2 cups water, and 1 teaspoon salt.
  • Bring mixture to a boil, then cover pan, lower heat, and simmer for 40 minutes (do not lift lid during this time) or until rice is tender.
  • Allow rice to sit off heat, covered, for 5-10 minutes more.
  • Take 2 cups of the cooked rice and place in a mixing bowl along with 1 egg and 1/4 cup melted butter, mixing well (may use leftover rice for another use).
  • Preheat oven to 350°F.
  • Take mixed rice and press evenly in the bottom and sides of a 9-inch glass pie pan.
  • Blind bake rice crust for 15 minutes at 350F and then remove from oven until filling (the rice should feel a little dry and not excessively tacky).
  • In a small mixing bowl, blend together lightly 3 eggs, the buttermilk, heavy cream, chopped sage, salt, and pepper.
  • Place crumbled bacon in the bottom of the rice crust.
  • Top bacon with chopped zucchini, and then the peas, making sure filling is spread evenly.
  • Pour egg mixture over the top of the vegetables and bacon.
  • Sprinkle with grated cheese.
  • Dot with little pieces of butter.
  • Bake at 350F for 30-35 minutes or until top is domed, golden brown, and a thin knife can be removed cleanly from the center of the quiche.
  • Allow to stand 30 minutes before slicing and serving.

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