Spring Vegetable Quiche

Originally published April 18, 2022

As you probably know by now, I try to eat locally (and seasonally) whenever possible. This can be hardest in the spring when the supply of preserved veggies from the previous year is dwindling and only a few spring vegetables are ready. Luckily, I have just enough fresh spring veggies to make some lovely quiche for holiday brunch.

This quiche recipe is a base recipe. It can be used with a variety of fillings and adjusted to match your tastes. This simple recipe uses 4 eggs, 1/2 cup of milk, about 8 oz. cheese, 1/4 tsp salt and 1/4 tsp pepper for each quiche. In the video, I tripled the recipe and made three quiche…. that’s why we were cracking a dozen eggs!

Quiche:

• 4 large eggs

• 1/2 cup milk

• 8 oz. shredded cheese

• 1/4 tsp salt

• 1/4 tsp pepper

• meat (1/2 pound per quiche)

• vegetables of your choice