We have 3 chickens. Henny, Penny, and Little Sister. Every morning I look out the window and they are looking out of THEIR window back at me, waiting for me to bring their treats and to let them out to play (they get locked up at night to prevent raccoons from…playing).
With a counter full of microgreens, and fresh eggs in hand, inspiration strikes… it’s the perfect day for quiche.
A very quick crust, harvest some radish microgreens and it’s ready to go into the over in less than 30 minutes. It looks ‘special’, but quiche is super fast, adaptable to whatever you want to put into it, and freezes well- so make more than one!
There are many variations of quiche that I make, but they all start with the same basic ingredients:
9” piecrust, pre-baked
¾ c. milk
Next, choose one of the following variations:
1. Spinach and Swiss
¼ c. dried onion
10 oz frozen spinach, thawed and squeezed dry
½ tsp celery salt
1 clove garlic
1 tsp basil
1 ½ c. Swiss cheese
1 cup chopped pea microgreens
2. Tuna (today’s version)
1 tblsp chopped pimento
¼ c chopped green onions
1 tsp basil
½ tsp salt
6 ½ oz tuna, drained
½ c. shredded cheddar cheese
1 c. chopped, cooked broccoli
1 cup chopped radish microgreens
¾ c. diced tempeh
½ can green beans, chopped
1 c. white cheese (Swiss, Jack, mozzerella.)
½ tsp Spike ( or another seasoned salt)
1 cup chopped microgreens
1. Beat the milk and eggs together, then add the ingredients from one of the versions (1, 2, or 3) together.
2. Pour into a pre-baked pie shell. Cover the edges with foil so that the crust does not burn.
3. Bake at 425 F for 15 minutes, then reduce temperature to 375F, remove foil, and bake another 15-20 minutes, or until quiche is set.
4. If desired, after the first 15 minutes, top with a mixture of 1 T. bread crumbs and 2T of grated parmesan. Especially good on the spinach version!