Market Meals: Quick & Easy Quiche

quicheI love crafting meals for a potluck or dinner with friends using foods from the winter market. It’s even more fun when I can make a dish with only local ingredients. I challenge myself several times a week to eat a meal with only ingredients from the market. Luckily the amazing vendors continue to bring an assortment of local produce, oils, herbs and more to make preparing something easy and delicious.

Quiche is one of my favorite dishes because you can use just about anything you want, it keeps for many days and makes a great meal any time of day. To keep it really local, I even made crust from scratch with flour from Brookford Farm and oil from Coppal House Farm! See the recipe below and come to the Winter Farmers’ Market to pick up some ingredients for your own Market Meal!

groceries
Market Quiche – Serves 8 (or 1 for several days) 😉

Preheat oven to 350 degrees F
3-4 medium sized onions or shallots or both!
2-3 small garlic cloves
8-12 oz fresh spinach
~1/4cup sun dried tomatoes, sliced
5 medium sized duck eggs
1 cup goat milk
3/4 cup grated feta cheese
dash sea salt

Chop onions, garlic, & shallots and toss into medium heat sauce pan with oil or butter. Be sure to keep the heat a little lower for butter so you don’t burn it. Sweat the onion mix and brown lightly before adding rinsed and chopped spinach. Lower the heat and cover to steam for 5 minutes. Lightly toss mixture over low heat and add sliced sun dried tomatoes. Remove from heat and let cool down. In another bowl mix up 4-5 medium sized duck eggs with 1 cup water and a dash of salt. Grate about ½ – ¾ cup of feta cheese and turn it into the vegetable mix. (Save a bit of the grated cheese to put on top of the quiche before baking) This mixture is spread out into the prepared raw crust (see below). Then pour the egg & milk into the quiche dish till just full. Top with remaining grated cheese and bake at 350 degrees for about 45 minutes or until a knife comes out clean from the center. Let cool and enjoy!quichemix

Crust
1 cup pastry flour
pinch of sea salt
1/4c canola oil
1/4c cold water

Mix wet ingredients well first then mix with dry ingredients to form a consistent dough ball. Form dough to 9” pie pan, pressing to about ¼” thickness.

Eat Local: Bangers and Mash

Local Food: Bangers and Mash

A busy week + a visit to Seacoast Eat Local’s Winter Farmers’ Market = Bangers and Mash for a quick supper, the kind that doesn’t require a recipe. We somehow missed Saint Patrick’s Day, and made up for it with Irish bangers from Popper’s Artisanal Meats, slow cooked in an open skillet until burnished on both sides. They’re served up with sweet winter spinach from Meadow’s Mirth, simply sautéed in a slick of oil seasoned with a clove of garlic. Chunks of celeriac and potatoes from our garden were steamed, then mashed along with a glug of milk for a silkiness; using leftovers shortened preparation time, and were heated up in another skillet until crusty. A dollop of grainy mustard from an earlier canning class, and a tall glass of pumpkin chai porter from Throwback Brewery’s “Unafraid of the Dark” series completes the scene.