CSA: Quiche With Roasted Potatoes and Radishes
When in doubt, make a quiche. At least I think that’s my new motto. Quiche is a simple, easy to make dish that almost anyone can eat and just about everything can go into. Now, I am lazy and buy pie crust from Whole Foods; two frozen shells to a pack for about $3. This makes it even easier to prepare a quiche. The one pictured here I made with all farm fresh veggies and eggs from my farm share, save for the tomatoes, cheese and crust!
Serves 4
Romano, Scape, and Cherry Tomato Quiche:
Ingredients:
6 eggs
1/3 to 1/2 cup of milk
1 scape
1/3 cup cherry tomatoes sliced
1/3 cup grated Romano cheese
1 Tbs brown mustard
1 tsp salt
1 tsp ground pepper
2 Tbs olive oil
3 small potatoes sliced into half circles
2 small radishes sliced into circles
Preparation:
Preheat oven to 350 degrees
Take crust from freezer and set on baking sheet
Lightly sauté scapes and tomatoes together
Beat eggs with milk, mustard, salt and pepper
Distribute the Romano on bottom of piecrust
Follow with vegetable mixture
Pour eggs into crust
Bake for approximately 40 minutes or until crust is brown and no liquid remains
Let cool
Preparation for Potatoes and Radishes:
Preheat oven to 400 degrees
Coat potatoes and Radishes in olive oil, salt, and pepper mixture
Distribute in one layer on baking sheet
Bake for 15 minutes
Take out and flip potatoes and radishes
Bake for 20 minutes
Remaining CSA Ingredients:
SCAPES
CHARD
MINT
Other posts from this weeks CSA: