Easy Everyday Quiche

What to do with all those summer vegetables? Throw them into a convenient and nutritious quiche!

A little while ago I confessed my love for that classic French fare, the baguette. Today, I confess my love for another classic of French cuisine, quiche. Now, don’t get me wrong, I love a good frittata. Growing up, my Italian mother made frittata with zucchini from the garden and sauteed onions, a dish that remains a staple in our family, and to this day I will still happily devour some. But the crust inherent in a quiche transforms humble, simple eggs into glorious pie. And what is better than pie?

I love the convenience of quiche. I pull out all my vegetables and take a look at what combination might go well together. In the summer, with so many fresh vegetables from the garden, this is particularly inspiring. It’s not only a terrific way to use up veggies, but one quiche, baked and stored, makes a quick, tasty and nutritious lunch, made more wholesome with this clean recipe.

I start with einkorn flour for a healthier crust, using grass-fed butter to up the nutritional value, Then I chop up all my veggies, maybe some grass-fed cheese, and lovingly join it with some fresh, clean eggs. I use whole milk instead of heavy cream, sometimes even using goat milk for an additional health benefit. And Voilà, as my French friends say. The baby and I have a beautiful lunch at the ready for several days.

Tell me, do you quiche?