The ‘Quiche’ to My Heart: Farmers Market Spring Veggie Quiche

It may not feel like it yet — mere weeks after enduring that wretched polar vortex — but warmer days are ahead of us. And do you know what that means? Well, ample time splashing around the pool, springtime bike rides, and cute sundresses. It also means farmers markets are about to hit their peak with copious amounts of colorful vegetables and homemade goodies filling every stand.

To get you in the mood and inspire your own upcoming farmers market trips, we’re teaching you how to make a scrumptious potato crust quiche.

What You Need:

  • 5-6 red or brown potatoes
  • 5 medium eggs
  • Shallot
  • 1/2 large heirloom tomato
  • One bell pepper (or your preferred veggies)
  • Splash of milk
  • Olive oil
  • Salt, pepper

Step One: Potato Prep

Preheat your oven to 375 degrees. Meanwhile, shred five to six small to medium-sized potatoes and then press out the liquid (you’ll be surprised at how much there is). Next, add 2 tbs. of olive oil and a couple dashes of salt and pepper to the shredded potatoes, then place them on in a skillet on medium to high heat for about 10 to 15 minutes. This helps remove even more moisture. Stir frequently to prevent burning.

Step Two: Move Potatoes into a Pie Dish

Remove the shredded potatoes from the heat and place them into a greased pie dish. Press along the edges, ensuring that you have an even layer with no holes. Pop this into your preheated oven for about 10 to 15 minutes to further crisp up the edges. Yep, this is a little more labor intensive than throwing a pie shell into your dish, but the potatoes will taste amazing and create a rustic vibe!

Step Three: Prep Your Veggies

Meanwhile, dice your shallot and vegetables into small, bite-sized pieces. We’re using bell peppers and heirloom tomatoes, but you can do whatever sounds yummy. Some other quiche-friendly options are mushrooms, broccoli, spinach, onion, zucchini, and squash.

Place your diced shallot into a skillet over medium heat with olive oil. Let them slightly brown for about two to three minutes. Add your veggies to the shallots with a sprinkle of salt and pepper and let them saute for about five minutes. Remove from the heat. If you’re using meat, make sure to cook it fully in advance and then set aside.

Step Four: Combine Eggs & Veggies

Crack about five eggs into a dish, add a splash of cream or milk, salt, pepper, and then beat with a fork. Add your vegetables to the egg mixture. (At this time, you can also add your cooked meat or cheese, if you wish.)

Step Five: Cook & Enjoy!

Right about now, your potato crust should come out of the oven. The potatoes should look about a quarter of the way cooked and slightly browned. Pour your egg/veggie mixture into the dish and pop the quiche back into the oven to bake for 30 to 40 minutes. The egg should be fully cooked through.

To test, place a knife into the highest point of the quiche, and if it comes out clean, it’s finished. Set aside for 10 minutes to cool and then enjoy!

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About Wendy

Wendy Rose Gould is a latte-loving, vintage-collecting, cat-adoring beauty and fashion writer whose work has appeared both online and in print. While she grew up in urban Indiana surrounded by horse buggies and corn fields, she's since moved west to Phoenix (after a stint in South Korea) where cacti and haboobs reign supreme. Wendy believes a woman should never leave the house without enviable hair and a spritz of her staple perfume. And also mascara. Never leave the house without mascara.

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