It’s been snowing, and here in the world of eating locally that would generally mean eating winter squashes and root crops.
Not so fast! Summer wasn’t so long ago. Plus, eating locally means getting produce at its freshest. Conveniently, that translates into getting produce that keeps for longer.
Enter the tomatoes that have been ripening on my windowsill and the overlarge zucchini hanging out in my fridge. Add to that garlic and a hot pepper, and it sounds like summer to me.
Now, I recognize that quiche pops up a lot on this blog, but it really is an easy-to-assemble meal. It works for any meal of the day and no side dishes are really needed. Plus, it’s extremely versatile–kind-of like pizza.
Last Taste of Summer Quiche
3 tbsp olive oil (from California)
3 cups grated potato
1 cup tomato, chopped
1/2 cup zucchini, diced
1 little hot pepper, minced
1 clove garlic, minced
1 oz Shepherd’s Tomato and Basil Chevre
1/4 cup Gold Creek Farms Cumin Spiced Cheddar
1 cup milk
1/4 tsp salt
Grease a 9 inch pie pan.
Mix olive oil and potatoes and press into 9-inch pie pan.
Bake in a 425 degree oven for 15 minutes.
Remove from oven and put all vegetables and cheese into the hashbrown crust.
Separately, beat together eggs, milk, and salt.
Pour egg mixture over other ingredients.
Bake in 425 oven for 30 more minutes.*
My quiche often takes longer, so allow some extra time just in case.
Create Your Own
I’ve found that quiche is blessedly hard to screw up. I used to stick carefully to measurements provided in cookbooks, but I’ve become more relaxed about that. As long as all of the ingredients fit into the crust, and there is enough of the egg mixture to cover (or almost cover) the vegetables and cheese (and meat, if you’ve added that), then you’ll probably be fine. Cooking times may vary, so allow some extra time just as I usually have to do.