Featured Kitchen

Vegetable Quiche

Written by Shannon Frink

My son Blake, who is eleven, has raised broiler chickens the past several summers for 4-H.  This year he decided to add laying hens to his flock.  His parents were not convinced!   After about 4 months of research, investigation, and begging by Blake, he convinced us this was a good idea.  And it was – what a great way for him to learn money management, responsible care of animals, food safety, and much, much more. 

We started with an old chicken coop on our farm.  But, when the broilers arrived for the summer, there was NO room – and so now we are the proud owners of two chicken coops 🙂 (with the layers getting the new plush, insulated coop – these girls have work to do!).   And, his flock has expanded from ten layers to twenty-five – which means we have lots and lots of eggs everyday!!  (So, if you live in the Hastings area and would like some farm-fresh eggs, give me a shout-out!  We can hook you up!!).

eggs

 This is just one days worth of eggs – Oh, My

This is one of my absolute favorite recipes, especially when our egg supply starts to get a little ridiculous.  There are just so many variations that you can use in it – whatever vegetables you have on hand, if you have leftover meat you can always throw that in.  Homemade pie crust or pre-made – whatever is best for you.

 Vegetable Quiche

1 pie crust, homemade or pre-made

1 small onion, chopped

2 cups broccoli, chopped

1 1/2 cups mushrooms, sliced

1-2 T. olive oil or grapeseed oil

Ham, bacon, optional

 other potential vegetables:  spinach, zucchini, carrots, etc.

7-8 eggs

1/2 cup Sharp shredded cheese

1/3 c. light salad dressing

1/4 c. skim milk

1/2 tsp black pepper

All you do:

1.  Place olive oil in a cold pan on medium heat.  Add chopped vegetables and saute for 5 minutes until vegetables are just starting to soften.

uncooked veggies

Uncooked vegetables sauteed in butter flavored grapeseed oil.

cooked veggies  Sauteed vegetables

 2.  In a medium sized bowl, whisk together eggs, light salad dressing, milk and black pepper.   Add the cheese.   

egg ingredients

3.  Place crust into a 9″ pie pan.   Pour cooked vegetables into the pie crust.   Cover with egg mixture. 

uncooked

4.  Bake at 350 degrees for ~ 25 minutes (until the crust and top of eggs are golden brown and the center set).  Let sit for 5 minutes.  Cut and enjoy!

finished product

The best part of this recipe is that it is great fresh from the oven, but just as good the next day for breakfast!  It is also a great way to use up all those end of summer vegetables (and all the extra eggs!). 

Enjoy!

About the author

Shannon Frink

Shannon Frink is a registered dietitian and busy mom of two active boys. She knows the challenges of being a professional mom with the need to get a healthy, wholesome meal on the table – Quick! Shannon is the registered dietitian at Mary Lanning Heathcare Wellness department, where she has the unique opportunity to assist busy employees and community members to make healthy lifestyle choices! Shannon is Certified in Adult Weight Management by the Academy of Dietetics and Nutrition and is an active member of the Nebraska Academy of Dietetics and Nutrition and the Central Nebraska District Academy of Dietetics and Nutrition, as well as, a volunteer in the community. Shannon enjoys following her kids many activities, camping, biking, skiing with her family, trying new recipes, and participating in fitness classes and leagues.