I love the end of summer and early fall bounty at farmer's markets - as summer squash transitions to winter squash, peaches give way to apples, and tender lettuces return with the cooler weather. Sometimes I find myself with a random assortment of veggies- not enough for a full recipe of anything, but delicious and begging to be used. Often I throw together a stir-fry, but today I was inspired to create a new quiche recipe so I could bring leftovers for lunch during the week.
I'll be honest - I even surprised myself with this one! The addition of milk and feta made for a light, creamy texture and fresh veggies filled every bite. Best of all, the recipe is easily adaptable. You can use 3-4 cups of whatever looks good at your market (or happens to be left in your fridge) and you'll enjoy the quiche for many meals! Read on for the recipe.
Farmer's market quiche Recipe
Ingredients: Gluten-free crust: 1 1/4 cups oat flour* 3 tablespoons olive oil 3 tablespoons cold water a pinch of salt
Quiche: 1 bell pepper 1/2 cup green beans 2 summer squash 1 tablespoon olive oil 4 organic free-range eggs 1/2 cup organic milk 1/2 cup local feta cheese salt and pepper, to taste
*Note: you can make your own oat flour by grinding old fashioned oats in a blender or food processor. Instructions:
Preheat the oven to 350 degrees Fahrenheit.
Chop the vegetables into small (1/2 inch) pieces.
Heat the olive oil in a pan over medium heat and add the vegetables. Season with salt and pepper and stir occasionally until softened, about 10 minutes.
Meanwhile, make the crust - combine oat flour, olive oil, water, and salt in a small bowl. Let sit 5 minutes then press evenly into a pie pan and set aside.
Combine the eggs, milk, and feta cheese in a bowl and season with salt and pepper. Add the cooked vegetables to the egg mixture and stir to combine.
Pour the filling into the quiche crust and bake for 30-40 minutes, until cooked through.