Harvest Market Natural Foods | Recipes

Harvest Market Natural Foods

SUPPORTING YOUR JORNEY TO HEALTHIER LIVING

A QUICHE FORMULA

Ah Spring...the days are getting longer and the hens are laying! With the influx of fresh eggs and the leftovers soon to come from the annual tradition of egg dying(we blow out the insides instead of hard-boiling) this recipe from Mollie Katzen's "The New Enchanted Broccoli Forest" is fitting! I have used this trusted recipe for years without fail, and usually double the recipe and make two, as they go quickly and are fantastic heated up(or cold!) the next day for quick and delicious breakfast or lunch. Katzen has quite a few lovely crust recipes in this book and if you have time, there's nothing quite like a home-made crust. For times when I am in a time crunch and need to cut corners, I use the pre-made organic crusts available in the freezer section of Harvest Market. If you do not have any of the Moosewood Cookbooks, go get one! I cook a lot and have shelves of cookbooks, but the Moosewood books are my most used books. The pages are torn, dog-eared and splattered with ingredients, a good sign of a well-loved cookbook! We sell all of Mollie Katzen's books at the store, and if we are out of a particular one, we are happy to order it for you. They make an excellent gift too, in fact my first Moosewood book was a birthday present, and introduced me to a whole new world of healthy cooking and eating! I now own most of her books!
~Kristin

The following is Mollie Katzen's quiche recipe, minus the crust.

After you have prepared the crust, there are three more steps involved before the quiche is ready to bake.

the cheese
the filling
the custard- and they are all easy.

Once the crust is prepared, the most difficult part is done.

THE CHEESE:

This is the first layer, which gets deposited(diced or grated) directly on the crust. There is a reason why the cheese goes on first: when it melts, it forms a moisture-resistant barrier between the filling and the crust. This helps to keep the crust flaky and crisp. Recommended cheeses: Swiss varieties(especially Gruyere) and cheddar(sharp or medium-sharp). Use about 1/4 to 1/3 pound, depending upon whether it's diced or grated and the size/shape of your pan. (A straight-sided quiche pan is roomier than a pie pan.)

THE FILLING:
(Distribute over the cheese)
a) SPINACH (1/2 lb. -chopped and steamed), with sauteed onions, dry mustard, and nutmeg
b) MUSHROOMS (1/2 lb. - sliced), sauteed with scallions, oregano and thyme
c) ASPARAGUS (8 to 10 slim stalks- chopped and steamed) with tarragon
d) BROCCOLI (1 large stalk, chopped), sauteed with garlic
e) TOMATO (1 medium), sliced and sprinkled with basil and dill
f) FRESH HERBS(marjoram, thyme, basil, parsley, dill, chives...), small amounts in various combinations, snipped in with scissors
g) MARINATED ARTICHOKE HEARTS , drained and chopped
h) you get the idea (it's hard to go wrong).

THE CUSTARD:

Beat together 3 eggs and 1 cup of milk. (NOTE: Lowfat or soymilk work fine, as do yogurt or buttermilk.) Pour this over the filling. Dust the top with paprika, and bake at 375 for 35 to 40 minutes, or until firm. Cool for at least 10 minutes before slicing, and serve at any temperature.