Savory Urban Homestead Veggie Quiche

Spring is my favorite season on the urban homestead. I have seedlings emerging under grow lights in the basement, my garlic I planted in the fall is coming up in the garden, and I can finally open the windows and diffuse citrus-y, air purifying essential oils to freshen our home.

If I'm being honest, that only scratches the surface as to why I love spring.

There's this weird aspect of spring, though, that became really clear to me as we started our quest to build an urban homestead. Spring means that the homegrown vegetables and fruits we preserved from the previous year are nearly gone, if not long gone. In our freezer, I might find a stray bag of shredded carrots, or a quart baggie of green beans, and maybe a jar of plain tomato sauce on the pantry shelves.

At the beginning of April I said to myself, "Self, you need to use up the rest of last year's produce to make room for the 2015 bounty. Get creative. And get to cooking."

With an abundance of eggs from the ladies and a few random ingredients lurking in my freezer and pantry, I scoured the internet for a heart vegetarian meal. This was the inspiration for this recipe. After several modifications and adjustments to fit our small family and our tastes, what we found was out of this world!

The crust is buttery and flaky. The eggs springy and moist. The cheese and veggies perfectly compliment each other. Oh my. This is some good stuff.

Here's the recipe for this Savory Urban Homestead Veggie Quiche. 

You'll need:
4 local eggs, beaten
1 package of puff pastry
1/2 cup of cottage cheese
1 cup of organic spinach
1 cup of high quality shredded cheddar cheese
1/2 cup diced onion
1/2 cup sliced mushrooms
1/4 cup shredded carrot
1 sliced tomato (optional)
2 T. high quality butter
pinch of nutmeg
salt and pepper to taste

  1. Preheat oven to 400 degrees. Spritz a standard pie pan with olive oil, or rub with butter.
  2. Line a pie pan with the puff pastry. Just like a pie crust, press the pastry into the dish and trim away the extra. Save the scraps!
  3. Pop it in the oven to bake for about 7-10 minutes. Breathe deeply, inhaling the delicious scent of the buttery puff pastry. 
  4. In a cast iron skillet, cook the spinach in a few tablespoons of water for about 4 minutes. Drain, put the spinach in a medium sized bowl, and add a pinch of nutmeg. 
  5. In the same skillet, saute the onion and mushrooms in the butter, until they're cooked.
  6. In that mixing bowl with the spinach, add the beaten eggs, the cottage cheese, the shredded carrot, and half of the cheddar cheese. Season with salt and pepper. 
  7. At this point, your crust should be out of the oven. So, put the onions and mushrooms on top of the cooked puff pastry, then toss on a few tomato slices (optional), and pour the egg/spinach mixture on top of it all.
  8. Top with the remaining cheese. If you're feeling really fancy, you can use those leftover puff pastry scraps to make a lattice on top. Those buttery scraps are too delis to throw away!
  9. Bake at 350 degrees for about 40 minutes, or until the quiche has set in the middle.

What's your favorite way to use up extra veggies and pantry staples? Share your favorite vegetarian options!

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  1. I have never actually made a quiche before. This looks so good! I love the top, it looks so pretty and delicious!

    1. Puff pastry is kinda pricey (like $10 for a box, which handles 2 small quiche), but TOTALLY WORTH IT. It's a welcomed splurge for me.

  2. Quiche is quick an easy - great way to use those fresh eggs! Our family favorite is bacon and swiss cheese.


  3. This ticks all the boxes for me, just trying to use up bits and bobs from freezer to squeeze a little more of this years crop in. Thanks

    1. Exactly, Julie! And it's kind of fun to meal plan with this mentality, too. It's like a challenge every week to use up what we have in a delicious way.


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