Farmer’s spring onion and baby broccoli quiche…

We have been going produce crazy since we arrived in California.  We started by stopping at all the farm stands on our drive into The Peninsula through rich ag country. Local strawberries perfumed our car and mouths, and were the pre-party to the cornucopia that awaited us at the farmer’s markets.  We moseyed to a number of different farmer’s markets, that operate…yes…year-round…and are on the whole, cheaper than shopping at the grocery store.

Our other mission upon arrival to the Monterey Peninsula was to lay eyes on some dear friends and their +1.  So we thought, how about brunch?

My first stop was to Happy Girl Kitchen, Co. (http://happygirlkitchen.com/2010/10/happy-girl-kitchen-opens-new-cafe-in-pacific-grove/) for some organic drip coffee and daily fresh chai muffins. I also made a quiche to help nourish our fellow sleep deprived parents. It was filled with farmer’s market fresh and local produce.

Here is the local profile for the quiche:

shallots: Watsonville

spring onion: San Juan Bautista

baby broccoli: Castroville

California olive oil

eggs: Los Lomas

the cheats:

Parmesan cheese, milk, flour, butter, salt, and pepper.

It was really fun to put this together with what was beautiful at the farmer’s market, which was not difficult as all was close to beautiful and tasty.

A big toast to our friends and their sweet baby boy! He is so very clever to have chosen you two for his very own parents. Love you.

Farmer’s spring onion and baby broccoli quiche…

5 eggs

two large handfuls baby broccoli

1 shallot, thinly sliced

2 spring onions, thinly sliced

1 cup Parmesan cheese

¾ cup milk

generous pinch of salt and pepper

1 tbs flour

olive oil

favorite butter pie crust


Make pie crust and set aside in the refrigerator to cool, about 10-20 minutes. Preheat oven to 400 degrees. Once crust has cooled, roll out into a 9” pie pan and crimp edges.  Prick holes into bottom of crust, and bake for 10-12 minutes, until just golden.

In a pan with olive oil, sauté shallot, spring onion, and baby broccoli.  Cook until baby broccoli is nice and tender. Careful not to burn the onions. Set aside.  Beat eggs, milk, and flour together. Add in a cooled broccoli mixture.  Add in Parmesan, salt, and pepper. 

Decrease oven temperature to 375 degrees.  Pour egg mixture into pre-baked crust. At this point I like to arrange some of the veggies near the top for a nice presentation. Wrap edges or crust with foil and bake until eggs are set, and a knife in the center comes out clean, about 35-40 minutes. Let set and cool for 10 minutes before serving.

Eat together, toast to each other, and share!

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