The Market opens next month (June 24th) and we couldn’t be more excited. To get you in the mood, here’s a crustless quiche that uses ingredients from our farms!

Easy one-skillet spring vegetable crustless quiche: A great light supper, brunch, or potluck offering. Serve warm or at room temperature. Gluten free!

Ingredients: 5 large farmstead eggs, 1 cup whole milk, 1/2 to 1 cup each vegetable (I use Swiss chard, mushrooms, and leeks), 2 cups grated cheese of your choice, some olive oil, and salt & pepper.

Method: Preheat oven to 375 deg. F

  1. Using a large, heavy, oven-proof skillet, heat up a tablespoon of olive oil over medium-high heat.
  2. Add 2 cups of Swiss chard and sautee for a couple of minutes until chard shrinks in size. Remove chard from the skillet and set aside.
  3. Using the same skillet, sautee the sliced mushrooms. Be sure to wipe the dirt off the mushrooms, if they are whole, before slicing.
  4. Repeat this process with ½ cup of thinly sliced leeks.
  5. Remove any leftover vegetable juice and wipe out the skillet. Add a bit more oil if needed. Turn off the heat on the stovetop.
  6. In large mixing bowl, whisk eggs until completely blended, then add milk, cheese, and salt and pepper. Mix until blended.
  7. Combine sauteed vegetables with egg mixture, blending well. Return entire mixture to skillet. To garnish with extra color, slice cherry tomatoes and evenly distribute over the top.
  8. Place quiche in preheated oven and bake for 40 minutes or until firmly set.

Tips: –Use eggs that are at room temperature. This will ensure that your veggie quiche bakes more evenly and faster too. –Don’t skimp on the eggs, and use whole milk or 2%, otherwise the quiche will be runny. –Use any kind of cheese you like! Cheddar, Swiss, and Gryuere do well. –Other veg suggestions: asparagus, peas, spinach, steamed radishes, or whatever you have on hand.