Farmers Quiche Recipe

Here on the farm we have a staple that never gets old, mainly because it is always changing. I try to make quiche once a week for our family using seasonal vegetables. I use seasonal vegetables not just for variety but also for flavor.

This recipe is perfect for a quick breakfast during the week – just pop it in your toaster oven. It’s also great for lunch or dinner with a salad or even cold out of the refrigerator for a quick snack. I use a simple piecrust recipe, no need to worry about blind baking and baking beads. I mean, who has time for all that? This piecrust is just as delicious as the ones that take twice as long to make. The recipe yields two piecrusts, I usually stick one in the freezer for the next quiche or pie.

Since it is spring we are able to buy fresh spinach from A Way of Life Farm so that is what I’m using today. However, you can substitute the vegetable portion for broccoli, bell peppers, kale, or any other vegetable that you think would complement eggs. I also used A Way of Life Farm's delicious sausage. Other variations are endless; you can add garlic, onions, crushed red pepper, herbs, and/or cayenne pepper. One vital tip is to use pasture-raised organic eggs and good whole milk. Underwood Family Farm in Cleveland County provides us with an excellent source of milk.

We have a saying in our home - fear the fake not the fat. This recipe is packed with wholesome farm fresh ingredients so it's hard to feel guilty about consuming such nutrient dense food. Bon Appetit!