Eating From The Garden

I LOVE making meals from our own homegrown food.  It's deeply satisfying, in a way that can't be explained very well in words.  Immense pleasure comes from feeding your family something you tended and grew yourself, right from the planning stage, to seeding, tending, watering and ultimately harvesting.

Today's gorgeous beets went to full use in our supper of Garden Quiche.  I topped the roots, quartered them, tossed them in oil and roasted them slowly while prepping the quiche.

First up is to chop 2 white onions and fry them in butter until they turn a nice golden brown color.

While the onions are cooking, wash the beet tops and chop them into thin strips.  I don't use the stems (I give them to the chickens).  Fry the chopped leaves in butter in another large pan until they cook down.   I also threw in some chopped broccoli that we harvested yesterday.

While the veggies are cooking, preheat your oven to 400 F and make up some pastry according to your favourite recipe.  I get excellent results using the recipe on the Tenderflake lard box.  Don't over work it - mix it gently JUST until the ingredients are blended and holding together.

In another large bowl, crack a dozen eggs and add some milk, salt and pepper.  Go easy on the salt because the beet tops taste salty all on their own.  Mix well, then add the cooked veggies into the egg mixture.  Grate some cheese and add it to the bowl, but reserve some for the tops of the quiches.    Today, I used feta, mozzarella and cheddar.  Whatever you have will work! 

Pour evenly into 2 uncooked pie shells.  Top with remaining cheese and pop into the oven towards the top of the oven (but not right at the top).  Bake for a minimum of 15 minutes, but check it every 5-8 minutes for doneness.  You want it set (not wiggly) and golden on top like in the picture.  Today, my quiches cooked for nearly 25 minutes but it will be different each time depending on what you use in your quiche.

     I totally forgot to get a picture of the roasted beets - they were so yummy and tasted fantastic alongside the quiche!  You can make this quiche with whatever you are harvesting from the garden - it's versatile and very forgiving.  It makes a great cold packed lunch that is a nice change from a sandwich.

Supper made from homegrown beets and broccoli with eggs freshly laid this morning by our own chickens.  The simple life and it's simple food is good.  Indeed!