Farmer’s Market Crustless Quiche

Have I mentioned breakfast is my favorite? I love making this quiche on Sunday morning after collecting lots of fresh vegetables and herbs at the Farmer’s Market. Despite my efforts to grocery plan, I usually I end up with way more vegetables than 2 people can reasonably consume before they go bad, and this is a great alternative to freezing whatever I can’t use.

This quiche is another customize-able recipe, where vegetables can be substituted for whatever you have on hand, and meat can be omitted. I consider this recipe a real keeper because I can also make it Whole 30 by using compliant sausage and coconut milk. This recipe is dairy-free because as much as I love it, it does not love me. However, cheese would be really good mixed in the egg mixture, so include your favorite kind if you’d like.

Regardless of the veggies you choose, sauteing them before baking the quiche ensures that they are fully cooked and not too al dente in your finished product. The last plug I’ll give this yummy breakfast is that you can make it on the weekend and have something ready to go for busy weekday mornings.

Crustless Quiche

Farmer’s Market Crustless Quiche

Time: 20 minutes active, 45 minutes baking

Makes 6 servings

1/2 lb. sausage of choice

1 T avocado or olive oil

1/2 C butternut squash (I used Trader Joe’s zig-zags from the refrigerated section)

BSZZ

1/2 red bell pepper

1 small yellow onion

6 free-range eggs

3/4 C milk of choice (I used full-fat coconut milk)

1 T garlic powder

1 t smoked paprika

Salt & pepper to taste

Fresh parsley for serving

Method:

Preheat oven to 350° and grease glass pie pan

Brown sausage (if using) in skillet over medium heat until cooked through, drain fat, and set aside. Using same pan, add oil and veggies and cook for 4-5 minutes or until onion is translucent and veggies are partially cooked and starting to brown. Combine with cooked sausage and add mixture to greased pie pan.

Beat eggs in large mixing bowl and add milk of choice, garlic powder, smoked paprika, and salt and pepper. *This is when you’d add cheese if using. Whisk together and pour slowly over meat and veggies in pie pan.

Bake on middle rack of oven for about 40 – 45 minutes, or until middle of quiche is set and toothpick comes out clean.

Top with chopped fresh parsley and serve warm. Enjoy!

Fall Vegetable Soup

What makes this soup “Fall Vegetable” soup? One of my favorite things about Fall (if you haven’t noticed, it’s a very long list) is the abundance of butternut squash at the Farmer’s Market. Evanston’s Farmer’s Market is full of vendors from Michigan, Indiana and Wisconsin, and yesterday their tents were full of colorful squashes and veggies, reminding me of one of my favorite soup recipes! This goes out to my vegetarian friends (all two of them) but can be customized however you like. You can sub chicken broth in for the vegetable broth, or add sausage/chicken/noodles. I love making this soup on Sunday and having it ready for lunches all week.

Tip– if you’d rather not tackle cubing a butternut squash, Trader Joe’s sells them pre-cut in the refrigerated section.

Autumn Veggie Soup

Fall Vegetable Soup

Makes about 6 servings

1 T olive oil

1 medium white or yellow onion

2 large carrots, peeled and cubed

2 1/2 C butternut squash, cubed

2 cups yellow potatoes, cubed

1 zucchini, cubed

2 cloves garlic

1 can fire roasted diced tomatoes

4 C (one carton) vegetable broth

1 T fresh rosemary

1 T fresh parsley

1 t dried thyme

1 bay leaf

1-2 t crushed red pepper

Salt and pepper to taste

1 can kidney beans (drained)

3 C kale

Method:

In large soup pot/Dutch oven, heat olive oil and add onion, carrots, and butternut squash. Cook and stir for 3 mins. Add potatoes, garlic, and zucchini and cook for another 2 minutes. Add canned tomatoes, broth, and herbs, crushed red pepper, salt and pepper, and bring to a boil. Reduce heat and let simmer for 20 minutes, stirring occasionally. When vegetables are tender, add drained kidney beans and kale and heat until kale is wilted. Enjoy!

*freezes very well