Egg-stravagant Easter Recipes from the Farm

Enjoy all that the farmers market has to offer with locally grown ingredients made into an easy, under-one-hour-quiche. Try a tasty vegetable quiche with broccoli, carrots and cheese or a sun-dried tomato herb quiche to slice for dinner. Chorizo and green onion quiche can be served as breakfast, lunch or dinner—and that’s the beauty of this dish.

Serve to your family and friends for an Easter celebration or year round.

Gather at the Poway farmers market:

1 dozen eggs

1 block of cheese of choice, shredded

1 log of goat’s cheese, sliced or crumbled 

1 bottle of sun-dried tomatoes, sliced

1 bunch fresh basil, chopped

1 bunch fresh spinach, chopped

1 head of broccoli, chopped into small florets 

2 carrots, shredded

1 bunch green onions, diced

1 bunch parsley, chopped

1 onion, chopped

Ingredients from the cabinet or local grocery store:

Salt/pepper

Milk of choice: whole, percent, or soy

3 packages hash browns

1 package of meat of choice, cooked: chorizo, ham, turkey, etc. 

2 sticks of butter, melted

Directions:

Quiche-a-la-your-flavor: In an empty pie tin, layer the hash browns thinly on the bottom and around the pan. Melt 3 tablespoons of butter and drizzle over the hash browns. Season them with salt and pepper. In a separate bowl, mix 4 eggs with a quarter cup of milk. Pour over the hash browns and drop in flavor additions: 

Quiche No. 1: Broccoli, carrots, onions and cheese.

Quiche No. 2: Sun-dried tomatoes, basil, spinach and goat cheese.

Quiche No. 3: Chorizo and green onion.

Quiche No. 4: Make up your own with your favorite flavors and produce.

Cook in a preheated oven at 350 degrees for about 40 minutes, or until egg is no longer jiggly.

Cool, slice like a pie and serve.

Dress with chopped parsley for additional presentation quality. 

This quiche recipe is quick to bake and eggstremely versatile. Make it your own. 

Recipe courtesy of restaurateur Katreesha Dillon-Lloyd.