Part of our agreement with the CSA we joined this year is that we will work on their farm for 3 hours at some point during the season.
Last Saturday turned out to be “some point.”
We spent 2 1/2 hours (making it a total of five hours between the two of us) weeding and pulling the shallots out of two beds, weeding two beds of carrots and I pinched back the basil (an entire bed), which was beginning to flower. As a result, Mrs. Farmer, who was overseeing said weeding, pulling and pinching, gave us some extras left over from the CSA pick-ups that morning.
And we had more carrots, zucchini and yellow squash than we really knew what to do with. Plus a nice handful of shallots.
So what do you do with all that produce? You shred it, make a quiche on Sunday morning and serve it with bacon and fresh watermelon, that’s what you do. And you call it a Confetti Quiche because of all the colorful shreds in it. It will be so delicious your husband will eat all but one piece, which he will hoard for breakfast later in the week.
In the interest of transparency, I did not make the recipe exactly as written. I added a cup of manchego cheese which, I felt, added little to the overall dish; I couldn’t even taste it, there was so much going on in there. Add whatever kind of cheese you’d like, if you’re so inclined, but without it the dish is Whole30 compliant if you use coconut milk instead of cream in the custard.
I also shredded a total of 4 cups of squash, zucchini and carrots and used 6 eggs in the custard. It was way too much, even for my 10″ deep dish pie plate; it was filled to the brim and a little of the egg mixture leaked into the water bath while it was baking. So I reduced the vegetables to 3 cups and the number of eggs to 4 in the written recipe, but I doubt very seriously that it will affect the taste or texture of the quiche. Oh, and I had 3 okra pods on my counter we’d picked from our gardens, so I sliced them very thinly lengthwise and put them on top with the tomatoes. If you’ve got them, use them, but don’t feel compelled to.
- 2 medium shallots, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons ghee or clarified butter
- 2 cups shredded zucchini and yellow summer squash
- 1 cup shredded carrots
- 1 cup sliced cherry or grape tomatoes
- 4 large eggs
- 1 1/2 cups coconut milk or heavy cream
- salt and freshly-ground black pepper
- Preheat oven to 350 F.
- Melt the ghee in a heavy skillet over medium low heat. Add the shallot and onion and cook, stirring frequently, until golden brown and caramelized, about 20 minutes.
- In a large bowl, whisk together the eggs and coconut milk or cream with a little salt and pepper. Spread the caramelized onions over the bottom of a greased deep dish pie plate; spread the shredded vegetables over the onions and cheese and layer the sliced tomatoes over the surface. Carefully pour the egg mixture over the top.
- Place the dish in a pan large enough to hold it; carefully pour very hot water around the quiche, until it reaches about halfway up the sides of the dish.
- Bake for 30 to 40 minutes, or until the quiche is set and beginning to turn golden brown on top. Remove from the water bath and cool for at least 15 minutes before serving.
- Nutrition (per serving): 237 calories, 14.6g total fat, 100.6mg cholesterol, 65.8mg sodium, 645.7mg potassium, 22.8g carbohydrates, 1.2g fiber, 2g sugar, 7.4g protein