Easy Quiche

This week has been long... it was week two of Lutherwood's Environment Ed camps which means 14 hour days working with mostly awesome (some not-so-much) 5th graders in the woods, which I love, but I am beat. I also really miss cooking and eating at home - even over a 2-3 day time period.

This Wednesday we received our first organic CSA (Community Supported Agriculture) box from Cedarville Farm - and I was bummed that I had to to wait two days to really get to use the produce! The first box included lettuce, Asian stir-fry mix (mizuna, tatsoi, chard, red spinach, kale buds, broccoli raab & arugula - most of which I haven't heard of before!), garlic greens, Shitake mushrooms, leeks, red radish, and farm fresh eggs.

 I think I was hoping there would be more produce - but it is still early in the season and it has been an unusually cold, wet spring; that's part of the risks you take when you support a CSA. One thing I'm not risking - chemicals and toxins on my food!

Tonight I finally had the time to make dinner - an easy, delicious, local and organic quiche! 

Quiche is very similar to an Egg Bake, and though traditionally you actually make a pie crust, I LOVE the ease and simplicity of this recipe inspired by Michelle. 

Farm Fresh Quiche - Late Spring

4 whole wheat tortillas 

1 leek

3-4 stalks garlic greens

1 cup Shitake mushrooms

3 handfuls of Asian stir-fry mixed greens, chopped

1/2 cup feta cheese 

4 farm fresh eggs 

2 tbsp oil 

Salt, pepper, seasonings 

Preheat the oven to 375F. 

Start by chopping the leeks and garlic greens, 

then de-stem and coarsely chop the mushrooms. 

Saute the leeks, garlic greens and mushrooms with the oil on a medium-high heat until soft and fragrant. 

Then add the greens into the pan and cover, allowing to steam for a few minutes. 

While the greens are steaming, crack and whisk the eggs together. 

Place the tortillas in a pie-pan so that they cover the entire surface, and press in. 

Fill the tortillas with delicious greens! 

Top with the feta cheese, and then pour in the eggs. 

Bake for 30 minutes. 

And marvel at your meal that only traveled 6 miles to your doorstep! 

Lean greens, protein, and organic goodness!

Which we decided to accompany with a bottle of wine we bought back in December. 

This wine is from Snohomish and made with local Pears -the wine was reminiscent of a Chardonnay but perfectly sweet. I didn't know about wine with a breakfast food item, but it was all wonderful! 

What's a new food that you have tried lately? 

Mushrooms are not something I use hardly at all - but I really liked them!