Rosemary Veggie Quiche

Join us for our final recipe this month featuring rosemary as our special ingredient. This past Sunday night, we made a quiche using freshly harvested rosemary and kale from our garden, along with peppers, mushrooms, and onions, in addition to a side spinach salad with sour grass from our back yard, and red peppers. Making a quiche had always been an intimidating endeavor- its so delicious, how could it be easy to make? But much to our pleasant surprise (and because we used a prepared pie crust), the entire meal was pretty simple and ready in about an hour.

INGREDIENTS                                                       ALSO

1 store bought pie crust                                           1 small mixing bowl

4 eggs                                                                          1 baking sheet

1 c. heavy cream

1 baby portabella mushroom, diced

2-3 cloves of garlic

1/3 white onion, diced

1 red pepper, diced, save half for side salad

3-4 c. kale, roughly chopped

1 tbsp. rosemary, finely chopped

2 c. sharp cheddar cheese, grated

2 tbsp. olive oil

Salt and pepper to taste

Begin by preheating your oven to 375 degrees F. Heat olive oil in a large pan, and sauté garlic, onions, and mushrooms. Add chopped kale to wilt it, seasoning with salt and pepper.

In a small bowl, whisk eggs and add cream. Stir in chopped rosemary. In the pie crust, layer cooked veggies with cheese and 1/2 cup of raw red peppers. Slowly pour the egg mixture over the pie, allowing it to settle a moment.

Place pie on a baking sheet and bake for 35-40 minutes, or until egg is fully cooked and the top just begins to brown. Allow this to cool for 5-10 minutes.

While the quiche cooled, we prepared an easy side salad. We used the remaining 1/2 cup of the red pepper, some chopped sour grass found in our backyard (it's also growing all over Santa Cruz!), and some fresh spinach. We tossed these together with a bit of olive oil, balsamic vinegar, salt, and pepper to make a simple but tasty addition to our quiche. 


Enjoy for breakfast, lunch, or dinner!


-Love Handling Food