Friday, June 10, 2011

Fresh from the Garden: Sunshine Quiche

I concocted this quiche recipe in order to make a meal entirely from fresh produce and eggs from our garden. Yay!  It makes a delicious breakfast, lunch, or dinner.

Pie Crust : 1 store-bought pie crust or use the crisco pie crust recipe here

6 eggs
1 Tbsp flour
1 Tbsp milk
4 small/medium potatoes, shredded
2 medium tomatoes, cut into 8 wedges each
handful of fresh spinach
2 Tbsp fresh basil
2 Tbsp fresh parsley
2 Tbsp fresh pineapple sage
salt and pepper to taste

Press pie crust into 9" pie plate.  Beat eggs together with flour and milk. Season with salt and pepper. Shred potatoes (you can peel them if they have thick skins).  Fold in shredded potatoes, tomatoes, spinach, and fresh herbs.  Pour into prepared pie crust and bake at 350 for 60 minutes.