After months of frozen or canned vegetables, and vegetables trucked in to the grocery store, it sure tastes great to eat something picked just hours ago (or even minutes!) from the garden. Some of us planted garlic back in November, and eagerly watch for garlic scapes to harvest. Some of us planted onions a few weeks ago, and pick green tops while we wait for the onions to bulb. And some of us are lucky enough to have kale, lettuce, lambs-quarters, radishes, and chard coming ready.
This easy quiche recipe can use many kinds of spring veggies. Crustless Spring Quiche (adapted from Simply in Season by Lind & Hockman-Wert) Place the following ingredients in a greased 10” pie pan or casserole dish: 2 cups of green vegetables, coarsely chopped (e.g. kale, spinach, broccoli, lambs-quarters, radish greens, snap peas, or chard) ½ cup shallot, onion, or green onion, chopped 1-2 cloves garlic, minced 1/3 cup grated cheese (we like sharp cheddar for this) ½ cup chopped cooked ham or summer sausage (optional) Then mix together: 1 ½ cup milk ¾ cup baking mix (pancake mix works, or we often have dry ingredient kits at the market) ½ tsp salt ¼ tsp ground black pepper 3 eggs Pour the milk & egg mixture evenly over the vegetables. Bake in a preheated oven at 400F until a knife inserted into the center comes out clean, about 30 minutes. Let it stand a few minutes before serving. This serves 6 as a side dish, or 4 as a main course, and goes well with salad, cornbread, soup, or toast on the side.
0 Comments
|
AuthorRecipes are contributed by our farmer-members. Archives
May 2022
Categories
All
|