Kerrytown Farmers Market 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.

KERRYTOWN FARMER'S MARKET QUICHE



KERRYTOWN FARMER'S MARKET QUICHE image

Categories     Vegetable     Bake     Vegetarian

Yield 4 people

Number Of Ingredients 8

6 farm fresh eggs
leeks,roasted garlic
spinach
roasted butternut squash
soy milk
zingerman's fresh goat cheese
sea salt and black pepper
toasted almonds

Steps:

  • Turn your oven on bake 400 degrees, cut squash in half and place cut side down, roast about an hour then add 1 whole garlic brushed with a little olive oil and a 1/2 cup crushed almonds, roast until done. While roasting, wash spinach & leeks, clean and chop. Place about 2 tbs spoons of EVO and quickly stir fry the spinach & leeks with a salt & pepper to taste. Take a quiche or pie plate and spray with a little EVO, add leeks & spinach. Once squash and garlic are roasted, chop into bit size pieces and stir in roasted garlic and toasted almonds. wisk eggs and about 1/2 cup soy milk pour into plate add crumbled goat cheese and bake for about 30 mins at 350. Enjoy with seasonal fruit and local coffee,

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