The LA Quiche

I’m calling this delicious concoction the LA quiche. After a recent trip to California, I couldn’t help but take in the sights and sounds of the Santa Monica Farmer’s Market; with an estimated 900,000 visitors each year, it’s recognized as one of the largest producer-only certified farmer’s markets in the nation. It was a glorious day as I roamed at least 4 city blocks worth of local farm stands, all very similar in nature to our own community’s producer-only market in West Reading on a Sunday; the produce and flowers seemed to go on for miles.

It was there that my husband and I had the pleasure of sitting outdoors for a quiet breakfast (left the kids at home this time!) when I tasted the most delicious omelet that has ever crossed my path. The ingredients were so simple, but the combination of flavors so incredibly delicious I couldn’t help but attempt to re-create the masterpiece and bring it back to Berks. Along with the creaminess of the goat cheese and the tart sun-dried tomatoes, this omelet incorporates an entire serving of spinach for 15% of your recommended daily intake of folate (more commonly known as folic acid when it’s added to foods and folate when it occurs naturally). This dish is perfect for your holiday brunch, but don’t save it for the holidays. Savor the smell and taste throughout the year, it might just become your new go-to quiche recipe too!

5 organic eggs
1/2 cup spinach (small bunch, roughly chopped)
1 small shallot, minced
1/4 cup sun-dried tomatoes (julienned)
1/4 cut goat cheese (break into small pieces)
salt & pepper to taste

Pie Crust
2 cups whole grain flour
1 tsp. salt
1/2 cup unsalted butter at room temperature
5-6 tbsp. ice water

Preparation: Whisk the eggs first and then add the remaining ingredients to the mixture. Pour into your pie crust and bake for 35 minutes at 375 degrees.

Pie Crust Preparation: Process crust ingredients in a food processor until you get pea-sized pieces. On a floured surface, divide the mixture in half and roll with a rolling pin. Carefully drape over an 8×8 or 9×9 pie pan and trim the overhang. I prefer to use a tart pan and press it in firmly (as pictured).

Tip: To save time, use the pre-made pillsbury pie crust located next to the butter and eggs in your favorite grocery store.

Another Tip: This tastes fantastic as an omelet too!


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