26 Jul 2011
This is a fantastic summertime brunch/lunch treat. Okay, lets be honest, it’s not bad for breakfast or dinner either! I am one lucky girl. When my family comes to visit, they bring gifts like, a dozen farm fresh eggs, and kale (told you I was lucky)! We used the farm fresh eggs in this dish, with some of the perfect zucchini and beautiful green onions we picked up at the farmers market. Then I added fresh herbs from my garden.
Fresh Farm Quiche
1 unbaked pie crust (I cheat with Pillsbury)
1/2 cup chopped zucchini
2 cups sharp cheddar cheese
2 tbs all-purpose flour
4 eggs, lightly beaten
1-1/2 cups 2% milk
2 tbs chopped green onion
1/4 tsp salt
1/8 tsp pepper
1 tsp fresh chopped thyme and rosemary
1/2 cup diced Canadian bacon
- Line pie crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Let cool.
- Toss cheese with flour; set aside. In a large bowl, combine the eggs, milk, green onions, fresh herbs, salt and pepper. Stir in the ham, zucchini and cheese. Pour into prepared crust.
- Bake at 350° for 40-45 minutes or until a tooth pick inserted near the center comes out clean. When cooked let stand for 10 minutes.
Yields 6-8 servings.