Cheesy Farmers Market Quiche


Real talk alert! We're taking the first few baby steps to look into home ownership while also processing our first year of taxes as self-employed humans and all of the focus on every dollar spent has got me shook. It's not even that we necessarily spend *that* much on completely unnecessary stuff, but seeing it all laid out at once is pretty jarring.  If your an intelligent mature adult you're probably thinking "uh yeah no shit" - but just bear with me on this. It's by no means my first tax season, but it is the first time I've had to basically go through every expense and be like "was this pint of ice cream just for my mouth or for that one brownie sundae recipe I did eight months ago?". 

Anyway, yes, it's jarring. Like, why did I need seventeen lattes last month, am I broken? Did you know it's remarkably easy to spend $250 on wine in one month and not even be drunk at any point during that month? These are the things I'm learning. Oh, also if you own your own business don't just make a bunch of personal expenses whenever you want because your CPA will have to deal with your shit and it's not cute (sorry, Kay!). So for the time being we're low-key punishing ourselves and being extra careful about spending, because three very excessive brunches in one month is absolutely not necessary.

This is where quiche enters from stage right and the spotlight shines directly onto it's flakey beautiful exterior. Quiche - what a freaking great dish to prepare at home for brunch. Fill it with seasonal vegetables and cheese, and pair it with a few mimosas and a pot of hot coffee and you've got yourself a remarkably satisfying $20 brunch for two. Well it depends on what kind of bubbly you're sipping on, but for us, it's the cheap stuff for now!

How do you, personally, feel about quiche? It seems to kind of have a hit or miss effect. We're obviously fans of the stuff, I mean it's kinda like a breakfast pie and if you do it right the crust is flakey and the insides are basically an omelette and I don't know why that wouldn't appeal to everyone. In my humble (not humble) opinion, quiche is a supreme breakfast food.

This particular quiche is made with a whole wheat crust and packed with some of the seasonal produce happening around New Orleans right now. For all you folks in the parts of the world that are still v frozen, feel free to get creative with some roasted cauliflower or potatoes. Oh and also feel free to add a lot of bacon. The crust itself is whole wheat because we love #health and it's an adaption from a recipe in one of our favorite books, The Art of French Pastry. Our favorite part of quiche is the crust, so this recipe has a bit thicker of a crust then most quiche, and the crust is a bit more dense - like a pie crust - to provide a sturdy base for the miniature quiches, meaning you can just pick em up and eat them with your hands! You can check out how we're throwing together this bad gal below!

Farmers Market Quiche

  • 1 whole wheat crust (or 8 mini crusts), baked and cooled - recipe below
  • 2 tablespoons olive oil
  • 1 carrot, chopped
  • 1/2 small bell pepper, cut into thin strips
  • 1/2 small white onion, cut into thin strips
  • 1 clove garlic, minced
  • 1 handful fresh spinach
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon crushed red pepper
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded mozzarella
  • salt and fresh cracked pepper to taste
  1. Preheat the oven to 350 degrees and have your little baked and cooled crusts all put on a baking sheet.
  2. Heat the olive oil in a skillet over medium heat and toss in the carrot and bell pepper and a pinch of salt and pepper. Let cook for about 8 minutes, stirring occasionally, until the carrots have softened just slightly and the peppers have begun to wilt. Add in the onion and garlic and cook for another 5 or so minutes until the onions too have lost their shape and begun to wilt. Add in the oregano and spinach and cook for another two minutes. Turn off heat.
  3. Use tongs to transfer the sautéed vegetables to the crust(s). Place them evenly to cover the entire base of your crust. Whisk together the egg and cheese and pour evenly into the crust(s). Bake for 10 minutes (or 15 - 18 minutes for large quiche) or until the egg has set. Let cool slightly before serving!

whole wheat crust

makes 1 (8") quiche crust

  • 1/2 cup butter at room temperature, the higher quality the better
  • 3/4 cup Bob's Red Mill whole wheat flour*
  • 3/4 cup unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons water
  1. Place the butter in the bowl of a stand mixer fitted with a paddle attachment. Sift in the flours and salt and mix on low until combined and just slightly crumbly. Add in the water and mix until it all is just coming together to form a smooth dough, don't over-mix. See photos above for reference on appearance. Transfer onto a sheet of plastic wrap and form into a disk. Tightly wrap in the plastic wrap and refrigerate for two hours, up to overnight.
  2. Remove the dough from the fridge when you're ready to make the quiche. Preheat the oven to 350 degrees and let the dough sit at room temperature while the oven heats up, about ten minutes, so that its easier to work with.
  3. Press the dough into the pie pan(s) and place the pans onto a baking sheet. Prick the bottoms of the dough with a fork to allow steam to escape during the baking process. Bake for 10 - 12 minutes for the miniature pans, and 15 - 18 minutes for a single large pan. Remove from the oven and let cool completely before using in the recipe above.


* When measuring flour, fluff the flour up with a spoon and use the spoon to gently scoop the flour into your measuring cups. Make sure your flour is even (not mounding) in the measuring cup and use this amount as your measurment. Scooping your flour directly out of the bag with the measuring cups compacts the flour and will not be an accurate measurement. 

This post was sponsored by Bob's Red Mill as part of their Spring Baking campaign. All opinions are our own. Thanks so much for supporting the sponsors that keep Probably This alive and well!