2016

Zion Nat'l Park, Columbine

Quiche! It’s what’s for dinner. Or breakfast. ‘Cuz it’s got a potato crust!

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!   aficionado-farms-greens   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.eggs-greens To which I added whipping cream and grated cheese, so it looked liked this liquidy heaven:     greens-egg-cheese-cream 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. roasted-veggies           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. finished-crust 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!

                                           egg-in-crust     pre-bake   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...fridge-ready             And, viola! this is the finished quiche, cooked to perfection! Check out the recipe, below. Enjoy! xoxo baked-x-30-mins                   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!
   
Robin Mallery

Robin Mallery

Robin Mallery is passionate about food! Starting from where and how it's grown, to how far that food travels to the dinner table, to how it is prepared and savored...Robin blends shopping, cooking, and eating tips with her unique Kitchen Zen and mindful meals approach to enjoying real food.

While you are waiting for her to finish the upcoming book, "Kitchen Zen: The Journey to Nourish Body and Soul in Our Changing World", you can find Robin's sporadic blog posts here or on FaceBook.
Robin Mallery

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“Robin brings dedication, focus, passion, and intellect to whatever endeavor she is pursuing. She does not just talk about good health, she practices it thoroughly every day of her life. When she talks to clients about healthy lifestyle choices, they are able to see the effects of healthy choices by observing the woman in front of them!”
Arthur S., Client

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