Seasonal Veggie Quiche

**This ingredient is available at Honey’s Farm Store, open Saturdays & Sundays year-round, 10am-4pm

Recipe by Rebecca Feldman, Holistic Chef at Honey’s Farmhouse Retreat

Crust: Use this recipe from The Bojon Gourmet or your favorite pie crust.


Ingredients for the filling:

  • 1 cup fresh asparagus**, chopped

  • 6 slices nitrate-free bacon**, optional

  • 2 Tb olive oil** (if not using bacon)

  • 1 cup chopped mushrooms**

  • 1 small onion, finely chopped

  • 3 cloves garlic, finely chopped

  • ½ tsp fine grain sea salt

  • 6 eggs**

  • ¼ cup full fat canned coconut milk

  • ¼ cup grated Chesapeake Cheddar cheese**


Directions:

  1. While the crust bakes, make the filling. Heat a large, heavy skillet over medium-high heat and add the bacon pieces if using; if not, add the olive oil to the skillet. Cook the bacon until about ¾ of the way done, drain a little bit of the fat, add the onions, and cook them with the bacon, stirring.

  2. Once the onions are translucent, add the chopped asparagus, mushrooms, and garlic and lower the heat to medium. Continue to cook and stir for about 2 more minutes until softened and toasty. 

  3. In a large mixing bowl, whisk together the eggs, coconut milk, salt, and cheese. 

  4. Add the veggie mixture to the crust, then carefully pour in the egg mixture.

  5. Bake in a 400ºF oven for 25 minutes or until the center is set and the sides begin to brown. The quiche will puff up in the oven but settle once done.

  6. Allow the quiche to cool and set for about 15 minutes before serving. Leftovers last covered in the refrigerator for up to 4 days.