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:

Bok Choi with Egg

Mashed Turnips with Serrano Ham Collard Greens

Quiche is one of the easiest dishes to make (and I cheat by using premade crusts, though making crust isn’t too hard).

I made two today, one turkey bacon, onion, and chedder; and the other with romano, zuccinni, and a sprinkling of turkey bacon and onion.

You can pretty much put anything in a quiche.  For these, I beat 8 eggs with 1/2 cup of milk, a tablespoon of brown mustard, and dash of Tabasco.

Preheat oven to 350 degrees.

To prepare the ingredients, first cook the bacon.  Use the same pan and cook onions and zuccinni.

In the pie shell, cover bottom with one of each cheese.  For the chedder, layer most of the onions on the cheese.  Next put 4 stripes of bacon over onions and pour egg mixture.

On the romano one, place slices of zuccinni over cheese and add the remaining onions and bacon.  Cover with the rest of the egg mixture.

Put both quiches in the oven and cook about 20 minutes, or until crust is brown and no liquid can be seen on top of pie.