This post is part of a blog carnival called Real Food Wednesdays.  Check it out.

Here at my farm, I raise chickens and goats. That means I have lots of fresh eggs, milk, and cheese on hand to go with all the great veggies that are coming in right now. One of my favorite things to make this time of year is Summer Veggie Quiche. Here’s how:

Start with a homemade pie shell of your choosing. Prick the sides and bottom with a fork and bake for 10-12 minutes at 425.

In a medium bowl lightly beat 2 large farm eggs (or 3 banti eggs). Stir in 1 cup of unpasteurized goat milk and one cup of grated fresh mozzarella. Salt and pepper to taste.

Dice 2 cups of garden veggies (squash is a good one to use) and one small onion. Sauté the onion in real butter until clear.

Spread veggies and onion in an even layer on the bottom of the prepared crust.

Pour in the egg/milk/cheese mixture and bake on 425 for 35-45 minutes.

Serve with sliced tomatoes, a side of blackberries and a glass of strawberry wine.

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