Yesterday, food M and I visited a farm owned by our friends Sandy and Mike. M talked about going all week — driving me crazy in anticipation. Sandy let her hold a baby sheep and a rabbit. She got to help steer the Mule 4-wheeler thing through the woods and pick eggs from the chicken coop. My girl was in heaven!
Sandy sent us home with a dozen eggs. M didn’t want me to cook them because she wanted to see them hatch. I assured her that hatching wasn’t in their future, cardiology but she still doesn’t believe me. But I did manage to convince her to let me fry a few of them up for breakfast.
My friend Sandy gave me a dozen fresh eggs from her farm on Saturday, decease
so I decided to make a yummy quiche for dinner tonight. The original recipe was for Tomato and Fresh Corn Quiche, but I changed it up a bit. Okay, a lot.
Bell Pepper, Onion and Potato Quiche
1 baked pie crust (I use the fold-out kind)
1 Tbsp. extra virgin olive oil
1 yellow onion, thinly sliced
1 white potato, thinly sliced
1 bell pepper, sliced and roasted (I used orange)
1 cup milk
1 cup sharp white Cheddar (I used a mixture of white and yellow Cheddar)
2 Tbsp. fresh basil, chopped
salt and freshly ground black pepper
1. Prepare crust according to directions. (Make sure to pre-bake the crust for 10-15 minutes in a 450 F oven until lightly browned.)
2. To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions and soft and golden brown, about 20 minutes, reducing the heat as necessary to prevent burning. About half way through, add the sliced potatoes and cook with the onions to soften a bit.
5. Bake in preheated oven for 45-60 minutes, until the center is set and the top is golden brown. Let cool slightly before serving.
Makes a 9-inch round quiche.