Farmers Quiche Recipes

FARMERS' MARKET TOMATO AND ZUCCHINI QUICHE

Steps:

• Preheat oven to 425º. Press crust into a 9 in quiche pan, prick crust and bake for 15 minutes.
• Place cut zucchini in a strainer and sprinkle with 1/4 teaspoon salt. Let sit for 15 minutes to remove some of the water.
• In a large bowl whisk together the eggs and milk. Add the zucchini, bacon, green onion, corn, cheese, cilantro, salt and pepper and mix well.
• Pour the egg mixture into the precooked crust. Sprinkle the tomatoes on top of the egg mixture.
• Bake for 30 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving.

FARMER'S QUICHE

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.