As I wait for home grown veggies from my garden I take delight in shopping at the Milwaukee County Winter Farmers Market. On a recent trip to the market I found the spinach, mushrooms, eggs, bacon, onions and cheese needed for my favorite quiche recipe. Mike and I are proud to support the Fondy Food Center in conducting this market for the 2015-16 season. One of my favorite farmers selling there is Michelle Cannon of LarryVille Gardens, LLC. She grows amazing spinach, garlic and other wonderful vegetables, extending the Wisconsin growing season in their greenhouse and high tunnels. LarryVille Garden’s slogan is “Better than Organic…since 2008.”
What could be better than organic, you may wonder? LarryVille Gardens describes their farm as a pure system using simple inputs like local compost and local mixed manures. No synthetic anything is added to plants or soils. Heirlooms and Italian varieties are their focus. To me, better than organic is about the entire process, not just the inputs. LarryVille models this idea brilliantly in their earth friendly farming practices. You can learn more about their work by visiting their Facebook page. Though the Winter market is winding down, you can find LarryVille Gardens selling at several other locations as the Spring/Summer season gets going. You won’t want to miss their Farm to Fork dinner in August!
If you, too, are a cold climate gardener yearning for good fresh food, get some seeds started indoors and satisfy yourself for now with this delicious quiche recipe. It won’t be long now!!
- 10” pie crust
- 6 slices bacon
- 1/2 cup mushrooms, sliced
- 1/3 cup green onions, sliced
- 2 cups spinach leaves
- 1 cup grated cheese, such as Gruyere or Swiss
- 4 large eggs, lightly beaten
- 1 ½ cups half and half
- ½ tsp salt
- 1/8 tsp cayenne
- Dash of black pepper
- Dash of nutmeg
- Preheat oven to 450 degrees. Line a 10” pie pan with your favorite crust. Bake 5 minutes; remove from oven. Lower oven heat to 350 degrees.
- Cook bacon until crisp. Remove from pan and crumble. Drain off most of the bacon fat. Add mushrooms to pan with bacon fat and sauté for about 2 minutes, scraping up any brown bits from the bacon. Add green onions and spinach and sauté about 2 minutes more, just until spinach wilts.
- Layer bacon, sautéed veggies and cheese in pie shell.
- Whisk together eggs, half and half and seasonings. Mix well and pour into pie shell. Place the pan on a cookie sheet and bake for approx. 40 minutes, until custard is firm. Test for doneness by inserting butter knife into center. Quiche is done if knife comes out clean.
- Let set for 5 minutes before serving. Serves 8.
You can vary the cheese and veggies as you like. This is delicious with Broccoli and Cheddar, or try Zucchini and Tomato. You can use up any bits of cheese you have on hand, toss in any leftover veggies, etc. Add your favorite herbs as you sauté the veggies for even more flavor. For a vegetarian option omit the bacon and sauté the veggies in butter or olive oil. It is important to sauté the veggies to reduce some of their moisture so the quiche is not soggy.