Who doesn’t appreciate a good quiche? Exactly! So when I posted a photo on Facebook of the local greens and eggs I was using to make 3 quiches (yep, that’s 3),  and when friends asked about the recipe, I thought, “why not share this deliciousness with the rest of the world?”, which led to this photo/recipe/post!

I started with these gorgeous greens from local Evansville farmers Clint and Brandi at Aficionado Farms. This mixture of  green goodness, called Energy Mix, contains small leaf kale, chard, and spinach. Because the greens were still moist having been recently picked, no oil was needed–I only had to toss them in a pan with chopped garlic and salt until they wilted.

Ah, those eggs! Isn’t the color of the yolk positively dreamy? They came from the very happy and healthy chickens on Turning Point Farm in New Harmony, IN, about 40 minutes up the road.  I mixed 18 of those jewels into the sauteed greens.

To which I added whipping cream and grated cheese, so it looked liked this liquidy heaven:    

Next up was the roasting of the veggies. Easy-Peasy –> just toss veggies of your choice with olive oil and salt/pepper. Bake at 350 for 20 minutes total, stirring things up at the 10-minute mark.

The secret to this fabulous quiche is the potato crust, which is super easy and fun to make! Shred red potatoes and purple onion in a food processor; mix with egg whites; add salt and pepper, then bake. Bam! And while the crust is baking, that’s your window to be making the filling and roasting the veggies.

The recipe below will provide the details so you too can create potato crust magic.

Layer the roasted veggies into the finished crust and ladle in the filling. Note that the filling will ooze down into the cooked crust, before more baking. That’s a good thing!

Here are the masterpieces, assembled, prior to baking.

At this point, you can either freeze the quiche to enjoy at a later time or bake it. To freeze, since one of my containers had a matching lid, it went right into the freezer. For the other quiche which was prepared in a baking dish without a matching lid, I used heavy-duty foil that I crimped at the top, after having created a “tent” in the foil. This makes it less likely that the foil will stick to that rich filling, while the quiche is freezing. I’m giving that one to a friend who has recently had a baby. She’ll simply thaw the quiche for 6 hours, then bake it. This meal, regardless of whether she eats it a 0300 or for dinner is rich with healthy fat, protein, micronutrients from the veggies, and it’s full of flavor. Not to mention love…

And, viola! this is the finished quiche, cooked to perfection! Check out the recipe, below. Enjoy! xoxo

Robin’s Quiche Recipe:

Ingredients:           

Crust:

• 2 large red potatoes, grated
• 1 small purple onion, grated
• 1 egg white, beaten (add the yolk to the quiche filling)
• ½ -tsp salt
  

Filling:

• 4 eggs
• 1 pint heavy whipping cream
• 1 cup grated cheese
• 2 cloves garlic, minced
• Sautéed greens
• Sautéed veggies
• Dill, fresh or dried
• Salt and pepper
  

Preparation:

1. Preheat the over to 400 degree; oil a 9-inch pie pan.
2. Combine grated potato and onion, salt and egg white in a bowl, and mix well.
3. Transfer to an oiled glass pie pan, pat into place, building up the sides.
4. Bake for 30 minutes, then brush the crust with olive oil, and bake it for 10 more minutes. Remove from oven, and turn the temperature down to 375.
5. While the crust is baking, roast or sauté the veggies lightly, and set aside. Sauté the greens, and set aside.
6. Beat the eggs, add the cheese and cream, and blend well. Add the greens. Season with dill, salt and pepper.
7. Remove the baked crust from the oven, line with sautéed veggies; pour over the egg mixture.
8. Bake for 45 minutes, checking at 30 minutes; if the top is getting brown, cover with foil for the remaining of baking time.
9. Test doneness with a sharp knife in the center; it should come out clean.
10. Let the cooked quiche set for a few moments before cutting. Yum!