Anything Goes Quiche

Nothing says spring like a quiche and fresh garden greens. This time of year quiche is on the menu a few times in the month. Spring is the only time I love making this simple meal. It is so versatile. I don’t really have a recipe, but for you I have created one. I use the freshest ingredients found on the farm or from nearby farms. You can make them meatless or with meat. This is a perfect way to use up left over ham, sausage, or bacon. Serve this for breakfast, brunch, lunch, dinner, or midnight snack. You can’t go wrong with this nutrient dense meal

Anything Goes Quiche

Makes two 9 inch pies

2 deep dish pie crusts or homemade using this No Fail Pie Crust

14-16 Eggs

1 cup milk - I use whole raw milk, cream will work too if you like a rich creamy quiche.

1 to 1.5 cups shredded cheese - Sharp cheddar, Havarti, dill Havarti are all yummy. Or you can do a combination of flavors.

4 green onions chopped, whites and greens

2 cups cooked meat - cubed ham, ground italian sausage, or crumbled bacon are all delicious choices

Diced potatoes, cooked

Optional add ins - Cooked spinach, diced peppers, fresh herbs

Salt & pepper

Add eggs and milk to a large bowl and whisk together. Stir in the cheese, veggies, meat, and seasonings.

Pour into prepared, uncooked pie shells. Bake at 400 for 30 minutes or until the center is cooked.

Serve with fresh garden greens or baby arugula and a simple dressing.

Simple Dressing

1 Tablespoon Apple cider Vinegar

3 Tablespoons Olive oil

1/4 teaspoon dijon mustard

1 clove garlic minced

pinch of salt

fresh ground pepper

Add all ingredients to a small mason jar and shake before adding to greens.