It's that time of the year again... CSA season. For the 4th season now, we are participating in Eat South's CSA. I really can't decide which is my favorite season: spring or fall. I absolutely love the fresh variety of greens from the spring time but then I'm obsessed with all the root vegetables in the fall. I guess I'm just a vegetable lover.
At this week's pickup, we got purple top turnips, red and Chioggia beets, green elephant garlic, radishes, red Russian kale, microgreens, and mint. This is the first time I've seen or even heard of Chioggia beets. When you cut them open, you'll find a beautiful red and white striped pattern. I was excited to eat them all. And what better way to incorporate a menu of vegetables than a quiche?
Quiche has been my fall back dinner lately. Here's one of my favorites. It's easy to prepare ahead of time and it can be kept warm in the oven until it's time to eat. This is great on the nights when I don't know what time to expect Gary home for dinner. Once the quiche is done, I'll just turn the temperature to 200 degrees F and leave it in there.
What I love even more about this recipe is that there is yogurt in it. I've been stocking up on organic plain yogurt for our little guy. Unfortunately, it rarely comes in the small serving size containers, so I have to buy them one quart at a time. The bright side is, I am finding new ways to use yogurt in my daily cooking... like this quiche.
- 2-3 red or Chioggia beets, diced
- 2-3 small purple top turnips, diced
- 8 small sweet peppers, diced
- 1 green elephant garlic, chopped
- 1/3 cup Irish cheddar cheese, shredded
- 3/4 cup fat free yogurt
- 1/4 cup heavy whipping cream
- 3 eggs
- 1 Pillsbury pie crust
- olive oil (I used Vintage Olive's Roasted Onion & Cilantro)
- salt and pepper
- microgreens for garnish
- Preheat oven to 375 degrees. Toss the beets, turnips and sweet peppers with some olive oil, then roast for 30 minutes or until soft, tossing a couple of times.
- Prepare the pie crust in pie pan according to directions on package but do not bake. Set aside.
- In a medium saute pan, cook green elephant garlic with olive oil until soft and wilted. Set aside.
- In a medium sized bowl, whip together yogurt, cream, eggs, salt and pepper. Set aside.
- First, place the elephant garlic, beets, turnips in the prepared pie crust. Spread the cheese over the vegetables. Pour the egg mixture over the vegetables and cheese.
- Bake in preheated oven for 30 minutes or until the quiche is golden brown. Remove from oven and allow to cool for 10 minutes before serving. Serve with microgreens on top.