- 2 tablespoons cooking oil (we use Oliver Farm’s Sunflower oil)
- 1 medium Vidalia onion, chopped (about 1/2 cup)
- 1 clove of garlic (finely chopped)
- 1 bunch of freshly chopped broccoli (Crowns)
- 1 1/2-2 cups sliced bell peppers
- 6 oz. sliced mushrooms
- 1/2 bunch of spinach leaves
- salt and black pepper (to taste)
- 5 eggs, beaten
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1 ready to bake pie crust (we use Pillsbury)
- cheddar cheese for topping (optional)
Adjust oven rack to middle position and preheat to 400°F. Roll out pie dough and place in a 9-inch pie plate. Gently prick pie dough all over with a fork making sure that you don’t fully puncture the dough. Place in the oven for about 5 minutes. Remove from oven and set aside.
Meanwhile, heat oil in a medium skillet over medium high heat. Add veggies and cook, stirring, until beginning to brown, about 4 minutes. Add salt and pepper to taste, then finally cheese.
Transfer veggie mixture to pie crust. Whisk together eggs and milk then pour over veggie mixture. Sprinkle with shredded cheddar cheese on top (if desired). Place in the oven and bake until quiche is puffy and beginning to brown in spots, about 35 minutes. Allow to cool before slicing and serving.
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Share the SWEET-ness. Like and follow us! We are Sweet Basil Farm & Gardens on Facebook. Look for us on Pinterest, Youtube, Instagram, Google+ and Twitter. Sweet Basil Farms is an 80 acre working farm, consisting of large vegetable, fruit and herb gardens, fruit orchards and livestock, where we put great emphasis on natural gardening, growing and livestock management practices. We raise and breed Pyredoodles, Great Pyrenees and Standard Poodles. We also breed and sell poultry, pet pigs, pygmy goats and over 300 varieties of bearded irises and so much more. We are proud members of Georgia Grown, and believe strongly in helping to promote our fellow farmers, producers and growers and our local economy.
We, both David and I, have always had a passion for growing flowers and plants, deeply rooted from our Grandmothers’ teachings. We, like everyone, began to make a more conscience effort to eat healthy and naturally grown fresh food. Since we have 80 acres, we began by adding a “small” acre and a half vegetable garden. When people began driving an hour or two, just to buy our home grown tomatoes and cucumbers, we realized there was a real need in many communities for busy families like ours.
An 1840’s General Store situated on our property. Because it is right next to my garden spot, and had a porch to cool off in our hot Georgia summer, it quickly became our on-site “Farmers Market”. The old General Store, once the central hub for a bustling railroad community, also served many important roles in the community of Goggans, and was even a United States Post Office (until the 1960’s). This building is a Historical landmark, and sits adjacent to the old “Doctor’s Building”, which is rumored to have served as a Courthouse, jail, and dentist office. There is a church and cemetery where the founding families of “Goggans” were laid to rest. The wagon trail road where the townsfolk would ride down to the creek, is still visible in the winter. The history on our property, rich with farming and community purpose, greatly inspired us to serve our community in a new and exciting way. We believe the old General Store served it’s greatest purpose, by inspiring our Farmers Market To You program.
James 2:14-26 tells us that our faith is dead without works. Our business model is based upon that. The first fruits of our harvest is always given to God. While it is not necessarily the “temple” as it was thousands of years ago, there are many worthy organizations in our community with structures in place, which help us to effectively share the fresh healthy fruits and vegetables with the people in need.
This recipe blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.