This Farmer’s Market Spring Fresh Quiche is something I love to throw together when it’s a quiet evening at home. I am at the end of my Farmer’s Market haul and I wanted to highlight one more time the versatility of the ingredients we have right at our fingertips.Hi fans of The Complete Savorist!
I’m Laurie from Food is Love Recipes. While Michelle is away enjoying some family time and her Sister’s wedding shower, I was given the opportunity to sneak in and write for you. This is my chance to share one of my favorite things to make when it’s quiet and easy at home.
I’m Laurie from Food is Love Recipes. While Michelle is away enjoying some family time and her Sister’s wedding shower, I was given the opportunity to sneak in and write for you. This is my chance to share one of my favorite things to make when it’s quiet and easy at home.
I live in Miami, Florida and love my ability to go to a Farmer’s Market anytime of the year, but especially in the Spring / Summer. The astounding variety of produce always amazes me. From Giant Cucumbers to Dinosaur Kale… Always surprised at what is right at my fingertips. It’s so inspiring.This week I am sharing with you the end of my haul. I am using some fresh spinach, fresh red bell pepper, fresh red onion and some fresh goat cheese, all procured at my local farmer’s market.
Hope you enjoy my recipe for Spring Fresh Quiche!
Thanks so much Michelle for allowing me the opportunity to Guest Post on The Complete Savorist. It’s been a Pleasure!
Farmer’s Market Spring Fresh Quiche
Recipe by Laurie Alves
Ingredients
- 2 cups Fresh Baby Spinach (julienned)
- 1/2 cup Red Onion chopped finely
- 1/2 cup Red Bell Pepper chopped small
- 4 oz Goat Cheese (crumbled or pulled apart into small pieces)
- 6-8 Large Fresh Eggs
- 1 cup - 1 1/2 cups Whole Milk or Half and Half
- 2 tsp Herb de Provence (use any mixture of fresh herbs or Michelle's Italian Seasoning Blend.
- 1/4 cup Parmesan Cheese for top.
- 1 Pie Crust (I use frozen, but if you'd like to make it from scratch, be my guest)
Instructions
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Pre-heat oven to 400 degrees.
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Place the pie crust in it's pan, on a Baking sheet (in case of spillage)
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Place the spinach, the peppers and the onion into the center of the uncooked pie crust.
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Top with darts of the goat cheese.
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Beat together the Eggs, Milk and the herbs of choice.
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Keeping aside 1/4 cup of the mixture then, pour remaining mixture over the veggies inside the crust. Top with a sprinkling of the parmesan cheese.
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Brush the crust with the egg mixture you kept aside.
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Place in the oven and bake for 45 - 55 minutes or until center is set and crust is golden brown.
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Serve with Fresh Salad or nice crusty bread and a Glass of Wine! Enjoy!
3 Comments
Sandra - The Foodie Affair
June 3, 2014 at 10:34 pmGorgeous quiche! I love strolling through the farmer’s market picking fresh veggies and fruit. Flowers too!
Michelle
June 3, 2014 at 11:37 pmThank you Sandra. This was a guest post today. Laurie has some great things on her site. I will be able to hit my own farmer’s market this weekend and I cannot wait.
Terri S
June 28, 2014 at 4:58 pmWow! That looks so good! Thank you for sharing,