Fall Farmers Market Quiche


In the fall I love to make delicious quiches with my farmer's market wares. It is a great way to use vegetables in new ways and make sure nothing goes to waste.

I love to enjoy a great quiche for an easy dinner or brunch. A lot of times I make different quiches for baby showers or wedding showers, too, and it is always fun to fill them up with great ingredients from the market that morning. Here is my standard farmer's market quiche recipe, add in whatever vegetables and cheeses you would like! —

Vegetable Quiche with Spinach, Onions and Pine Nuts


 For the crust:

  • 1 stick unsalted butter, softened
  • 1 ½ cups all-purpose flour
  • ¼ cup ice water
  • pinch of kosher salt


For the filling:

  • 3 eggs
  • 1 cup whole milk
  • 1 cup Parmesan cheese
  • 2 handfuls fresh baby spinach
  • ½ yellow onion, finely chopped
  • ½ cup pine nuts, toasted
  • salt & pepper to taste


1. For the Crust: Add all four ingredients to a food processor and give it a quick blitz until a dough forms. Remove from processor and roll it out on a lightly floured surface. Roll it out to 9″ in diameter and press it into a pie plate. Set aside. *If you are not going to use it immediately, wrap it tightly in plastic wrap and leave it in the fridge.

1. For the Quiche: Preheat the oven to 375ºF. Whisk together the eggs, milk and cheese in a bowl, set aside.

2. In a skillet over medium heat add the onion and spinach. Cook until the onion is soft and spinach is wilted. Add to egg mixture.

3. Toast the pine nuts in dry skillet, when they are lightly golden add to the egg mixture. Add a pinch of Kosher salt and crank of good fresh cracked pepper to taste.

4. Pour egg mixture into prepared crust and bake for 40-45 minutes or until top is lightly golden and quiche is totally set.