Happy Labor Day, folks! It’s 11am on a Monday and I’m sipping tea, eating leftover quiche, and blogging in my pajamas. A lovely break from work.
Every Labor Day weekend, the BF and I head up to my grandma’s house in Hendersonville, NC, to visit with family and go to the NC Apple Festival. I wrote a little bit about the Apple Festival back in January, but it’s a fun street festival with apples, apple food products, and even some apple-related crafts. My grandma lives just a few blocks from downtown, so we can walk up to Main Street whenever we want. It’s pretty awesome. And I’ll be making tons of apple dishes in the next couple weeks, considering we came home with all this:
So many apples. Almost 4 dozen!
Before driving up to the mountains, I spent an evening in the kitchen baking a vegetable quiche and an almond-squash pie. I thought it would be nice to share with everyone. Of course I forgot to coordinate with my sister, and she brought quiche too! But that’s okay — it was all delicious, and people got to have a variety.
I love making quiches because the recipe is very loose and adaptable to what you have on hand. Quiche is an excellent way to use up whatever random veggies you have laying around — like the wilted kale in my fridge that needed to be cooked or thrown out.
This particular recipe doesn’t have hardly any spices and not much cheese, so the flavor is mostly just very vegetable-y. If you’re looking for something a little more intensely flavored, this isn’t it. (You’d probably need more cheese and add some bacon or something.) But for a healthy, nutrient-loaded, and tasty breakfast (or lunch or dinner), this is an excellent recipe to turn to.
Vegetable Quiche from Kath Eats Real Food
For The Crust
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 tsp granulated sugar
1/2 cup (1 stick) unsalted butter
3/4 tsp salt
2-4 tbsp ice water
(Visit the original post on Kath Eats Real Food for excellent instructions and tips for the crust!)
Mix flour and sugar together (and salt if needed) until fully incorporated. Add butter and squeeze together until mostly incorporated.
Begin by adding 2 tbsp ice water and mixing with your hands, adding more if necessary. The final dough should be somewhat solid but with lots of little pieces falling off.
Turn dough out onto a floured surface and roll out until slightly larger than the diameter of the pie pan. Spray pie pan and place crust inside. Even crust out, and then shape and flute.
For The Filling
3 cups assorted veggies, cooked (I used kale, potatoes, squash, and tomatoes. I sautéed everything in a pan for a little while. Even though potatoes are supposed to be boiled, they will be cooked just fine between the sautéing and baking.)
1 tsp seasoning (I used a french herb blend)
1/2 tsp salt
1 1/4 cups milk
1/4 tsp salt
1/2 cup packed shredded parmesan
Preheat oven to 375.
Cook fillings, using salt and seasoning as needed. Set aside.
Whisk together eggs, milk, and salt. Add shredded parmesan and stir.
Place fillings into finished crust, and then pour egg mixture on top.
Bake for 40-60 minutes, until liquid is springy and no longer jiggles when nudged, and crust and surface are nicely browned.
Linking up With:
Funday Monday from Still Being Molly and Lipgloss and Crayons
Market Yourself Monday from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Time to Sparkle from Love Grows Wild, Inside BruCrew Life, The Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog