tomato and broccoli quiche with roasted roots

another farm fresh meal tonight!  the vegetables were so good this week from the farm that they deserved to be the highlight of the meal rather than an accompaniment. tomato and greens quiche:

pre-bake the pie shell (i know i should attempt to make my own pie shells, but i found some frozen ones that i love, so i keep them stocked in the freezer...super easy!  don't fault me for this...) and allow it to cool.  wash, trim and chop 4-5 spring onions and a head of broccoli (use the stems too) and slice 1/2 pint of cherry tomatoes in half.  saute the vegetables in 1 tablespoon of olive oil, season with salt and pepper and set aside. (note: you will need at least 2 full cups of prepared cooked vegetables for the quiche.)

beat 6 cracked eggs with 1/2 cup cream or whole milk (or do a mixture like we did so i could finish an open carton of cream).  dice about 3/4 cup sharp cheddar cheese or fresh mozzarella into 1/2" cubes (i prefer mozzarella with this quiche, but i didn't have any on hand).

layer the vegetables and cheese in the pie shell and pour the egg mixture over it.  gently agitate the shell to "settle" the eggs into the vegetables.  take care not to overfill: leave 1/2" of space at the top of the pie shell so there is "room" for egg expansion.  bake in 300 degree oven for 40-50 minutes or until the center is firm and set.  (tip: place pie plate on lined baking sheet in case of egg spillage!)

roasted roots:

no matter the time of year (mixed roots change with the seasons) this recipe is always a hit (you can see another version here:, in case you missed it.)!  wash and dice mixed roots into small chunks (no need to peel them!).  this week, we used a potato, a sweet potato, and a turnip.  place a parchment lined baking sheet and toss with a little olive oil, salt and pepper.

roast in a 400 degree oven for about 40 minutes (until browned).