Farmers Market Quiche
Serves 6. Recipe is from Sarah Bailey Vincent, co-owner of Hooked on Re: LLC.
3 medium new or red potatoes
Re: salad dressing & marinade
2 medium onions, coarsely chopped
2 bell peppers, coarsely chopped
2 zucchini, thinly sliced
11/2 cups whole milk or half-and-half
4 ozs. grated cheese
1. Preheat oven to 450 F. Thinly slice potatoes. (Use a mandoline, if available). Toss potato slices with about 4 tablespoons of Re:, then arrange in a single layer on a baking sheet. Bake until tender and slightly brown, 10 to 15 minutes. Arrange potato slices overlapping in a baking dish or a 9-inch pie plate.
2. Over medium-high heat, sauté onions and peppers in about 2 tablespoons of Re: until softened, about 5 minutes. Spread evenly over potatoes. Sauté zucchini slices in 2 tablespoons of Re: until golden brown, about 10 minutes, and spread evenly in baking dish.
3. Whisk together eggs and milk, then stir in grated cheese. Pour over vegetables in baking dish. Reduce the oven temperature to 350 F and bake until quiche is just set in the center, 40 to 50 minutes (depending on size and depth of baking dish). Let cool and serve.
Note: This is a versatile recipe. Substitute russet potatoes for new potatoes or use squash instead of zucchini. Gruyère is our favorite cheese to use in this dish, but mozzarella, Parmesan, cheddar, even feta, all work great. For a fuller flavor and creamier dish use half-and-half, or to trim some calories, stick with whole milk. We usually use a combination of the two, or whatever is in the fridge at the time. Don’t be afraid to experiment a little and make this to suit your tastes. Are you feeding meat lovers? Add crumbled sausage, diced ham, or cooked shrimp to the dish.
On another note, slice up a couple of extra potatoes to toss in Re: and bake. Serve as an appetizer while the quiche is baking (and smelling amazing) or snack on straight from the pan. You won’t be sorry!