Summer Vegetable Quiche

Fresh is always best in my opinion. And when you can get your vegetables from your local farmer’s market or a local farm, even better! Sourcing your food from local farms is a great way not only to support the local economy but it also is a lot healthier for your family and the environment. 

The food that you buy in the grocery store sometimes has travelled 1/2 way across the world to get to you and may not always be as fresh as you think it is. Then if you think about the carbon footprint that was left just to ship the food to your location, you start to realize the toll that these foods can take on the environment. 

Enter local farms and farmer’s markets. Most communities have a market on Saturdays and some even have them multiple times a week. But isn’t local produce sold at these locations so much more expensive than the food I can get at my local grocery store? No! If you compare, pound for pound, you almost always get a better deal at the market than you do at the grocery store. I went shopping at my local market this past weekend and spend 1/2 the cost I normally would have spent on the same fresh vegetables at the grocery store. At lot of times it just feels like more because you are more than likely paying in cash instead of with a card. You are more likely to spend more when all you are doing is swiping a card than when you have to physically hand over the cash. 

Last weekend I made a quiche that was amazing and when I was walking around the farmer’s market looking at all these amazing summer vegetables, I knew I had to make another one this weekend. This quiche is so versitle. You can add or remove any ingredients you like and customize it to your own liking.

The combination of vegetables I used in this recipe yielded a quiche that, according to my husband, tasted like a pizza and would have been even better if I would have added my homemade marinara to the dish. Maybe next time.


Summer Vegetable Quiche

  • 1 lb spaghetti squash
  • Fresh spinach, 1-2 large handfuls 
  • Eggplant, sliced longwise and cut into 1″ strips
  • Zucchini squash, green and yellow, sliced longwise
  • Roasted red peppers, about 1/8 of a cup chopped
  • 1/2 red onion, sliced
  • 1/2 cup cherry tomatoes, sliced in half
  • 4 oz goat cheese, or some other soft cheese
  • 1/4 cup cheddar cheese (I used fat free)
  • 5 eggs
  • 1/4 cup almond milk or milk of choice
  • Seasonings to taste (salt, pepper, paprika, etc.)

Heat oven to 425 degrees. Spray a 9″ pie pan. Firmly pack the spaghetti squash into the bottom and sides of the pan to form a crust. Season with salt and pepper. Bake in oven for 5-8 minutes to sweat the squash a bit. 

Layer the ingredients in this order: Cheddar cheese, spinach, goat cheese, eggplant and zucchini, onions and roasted red peppers, and lastly cherry tomatoes. In a small bowl, whisk together the eggs and milk with seasonings as desired. Carefully pour it over the vegetables.

Place the pie pan in the oven and bake for 45-50 minutes or until the center is no longer liquid (it shouldn’t jiggle when you shake the pan). If your pan is really full, I encourage you to consider putting the pie pan on a cookie sheet in case it spills over.

Allow to cool for 10-15 minutes before cutting. Makes 8 servings.

Made a how I indicated, macro count is:

  • 6 grams fat
  • 6.6 grams carbohydrates
  • 12.4 grams protein

Next time I will add the marinara sauce. 

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