Guys, the weather here in Northern California has been mag-i-cal. Sunny, but not too hot. The evenings are crispy, but not cold enough to need a jacket. I can spend all day outside gardening and not get over heated. What did I tell you? Magic. No matter what you are doing you will be comfortable! Spring is in the air and with it lot’s of new vegetables are finally in season. With an abundance of fresh life in the garden and on the table I was feeling inspired to invent something new, and let me tell you it did not disappoint! I made an Easter quiche with a root vegetable crust that was almost literally divine. Perfect for Easter eh? I mean honestly, what is Easter brunch without a delicious easy quiche recipe? It was filled with vegetables, a smidgen of goat cheese and a boat load of love. I can’t wait for you to try it! Trust me, you’ll want to make this one; it’s one of those “seems gourmet, but is actually a breeze to make” recipes. You can actually make this quiche recipe ahead and bring it to brunch. It’s really versatile!

The crust is made with potatoes and a little bit of beets. For those of you who don’t like beets, don’t worry. They aren’t a strong flavor, they just add a little sweetness and a lot of nutrition. And this is coming from someone who doesn’t really care for beets so you can trust me when I say they (surprisingly) added to the dish! The crust is super easy to make. All it is is shredded potatoes, beets, 1/3 cup whole wheat or gluten free flour and a couple of tbsp of butter. You cook the crust in the pan first and then you make the filling, which makes preparation really easy.

After the crust cooked I added a thin layer of goat cheese to the crust. The layer of fat from the cheese protects the crust from the egg mixture, preventing it from getting soggy. All that’s in the Easter quiche filling is egg, milk, leeks, broccoli and some seasonings. As I said, deceitfully easy and really, REALLY tasty. My mom who doesn’t like goat cheese or beets got seconds and everyone around the table cleaned their plates. I made it for dinner and ate it again in the morning for breakfast. And I’ll definitely be making it again soon, probably even before Easter. I just can’t get enough!

Sourcing Easter Quiche Ingredients:

Rule of thumb is to follow this order when it comes to sustainably sourcing food:

1. Grow it yourself
2. Buy it from a local vendor that uses sustainable practices
3. Order online from a sustainable vendor

Eggs: I source my eggs from Shelly’s Farm, a family farm run by a mother and son, Shelly and Kelly. They are animal welfare approved and they don’t even kill their chicken’s when they can no longer produce eggs. These girls are treated like family! You can find Shelly’s eggs at these locations:

• Mission Bay UCSF Farmers’ Market– Wednesday 10:00 am to 2:00 pm
• Castro Farmers’ Market– Wednesday 4:00 pm to 8:00 pm
• Pleasanton Farmers’ Market– Saturday 9:00 am- 1:00 pm
• Brentwood Farmers’ Market– Saturday 8:00 am to 12:00 pm
• Inner Sunset Farmers’ Market Sunday 9:00 am to 1:00 pm
• Happy Child CSA

If you can’t source eggs from Shelly keep these tips in mind. For eggs I really recommend trying to find a friend or local farmer that can sell you eggs. The flavor of farm fresh eggs is really something you can’t beat and not something you want to pass up on for this Easter quiche. It has never been a difficulty in any place I’ve lived before, but if you are struggling to find a local, humane egg source try finding Vital Farms, The Happy Egg Co., and Backyard Eggs at your grocery store. Again look for Certified Humane labels, a fairly rigorous third party certification. “Free range”, “pasture raised” and “cage free” all sound promising, but the claims do not have legal definitions/ are not audited by a third party company so anyone can claim them. Cage free is particularly bad, usually meaning birds cramped into dark hen houses so cramped that they often kill each other. You can learn more about the conditions of factory farm animals through my free eBook. 

Goat cheese: I source my goat cheese from Cypress Grove raised in made in my old home Arcata, CA. Cypress Grove not only works to keep their goats taken care of humanely, but they also make sure to help the community, use clean energy, clean water and keep wild life reserves on their property. I don’t know about in other states, but in California Cypress Grove cheese can be found at most grocery stores.

Butter: For butter I recommend buying cultured (AKA “European style”) grass fed butter or Miyoko’s vegan butter. If using real butter make sure it is third party grass fed certified. There are a lot of certification programs out there that are honestly not much better than factory farming, but Certified Humane, American Grassfed Association, Animal Welfare Approved and GAP 5, 5+ have the highest standards. If you are still unsure do some online research or shoot me an email asking about a brand. If you get a butter that is a rich yellow color and tastes better than anything you’ve ever put in your mouth you’ve probably found legit grass fed butter. Trust me, the difference is obvious.

Milk: For the milk I prefer to use homemade nut milk or Forager brand, but for regular milk try Claravale Farm raw milk, Organic Pastures raw milk or St. Benoit. I don’t know enough about other milk brands to recommend any yet.

Flour: There is a farmers’ market in San Francisco that sells whole wheat flour, but if you don’t have local wheat look for Bob’s Red Mill or Jovial Organics einkorn flour.. Bob’s Red Mill is a 100% employee owned business, which means there are no large corporations secretly buying all their stock and influencing the company. Woo hoo! And Jovial Organics grows sustainable einkorn wheat, one of the only heirloom varieties of wheat around!

Now let’s make some Easter quiche!

Yields 6

Easter Quiche with a Root Vegetable Crust

No Easter brunch is complete without an Easter quiche. If you've never had a vegetarian quiche with a vegetable crust you are in for a guilt free treat!

10 minPrep Time

1 hr, 10 Cook Time

1 hr, 20 Total Time

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Ingredients

For Crust:
• 2 russet potatoes shredded
• 1/2 large golden beet shredded
• 1/2 tsp salt
• 1/3 whole wheat or gluten free flour
• 2 tbsp melted butter
For the filling
• 5 eggs
• 1 cup milk or buttermilk
• one large head of broccoli finely diced (stems optional)
• 1 leek whites thinly sliced
• 2 oz chevre
• 2 tbsp chives minced
• 4 cloves of garlic minced
• 1/2 tsp salt
• Several cracks fresh black pepper
• Paprika

Instructions

1. Preheat oven to 375 degrees Fahrenheit
2. Shred the potatoes and beet and ring out excess moisture.
3. Mix in melted butter and flour to shredded potatoes, incorporating evenly
4. Butter 9 inch pie pan well and form crust in pan. Use all of the crust vegetables, they will shrink considerably!
5. Bake in oven for 40 minutes or until the potatoes are cooked through
6. Meanwhile whisk eggs, milk and other 1/2 tsp of salt into a bowl
7. Mince chives and combine with the goat cheese, set aside
8. Chop and slice leeks and broccoli and pour them into the egg mixture
9. When the crust is done pull it out of the oven and spread the goat cheese, chive mixture evenly on the bottom of the crust. The fat from the cheese acts as a barrier between the crust and egg filling.
10. Pour the egg and vegetable mixture into the pie pan and bake at 375 degrees Fahrenheit for 30 minutes. You want the egg to remain slightly soft, but not runny. Make sure not to over cook it!
11. When the quiche comes out of the oven sprinkle the top with paprika
12. Let the quiche rest for about 5 minutes then serve!
13. Happy eating. :]

7.8.1.2

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