Harvest Quiche

It's always sad to have to pick the vines and bushes clean before the first frost comes, because it means the cold is coming and the end of a year is nearing.  It happened and I was graced with a basket of plenty.  Lots of miniature peppers, eggplant and zucchini.  I harvested my tomatoes a few days before because they were pretty much done producing.  

So then comes the question of what to do with all the produce for two people?  My go to easy dinner is quiche, and since I'm caring for a young couples chickens while they honeymoon it seemed like the perfect solution for a Sunday of cooking.

My morning walk to collect the eggs along the Pumpkin vine
trail

Homemade pie crust, it's more time consuming but worth
the effort.

 While the pie crust is chilling, sauté' onions, then add chopped peppers, garlic, zucchini and eggplant
season well with salt and pepper, I also used dried oregano and thyme from my garden.  Eggplant absorbs the flavors from whatever you cook it with, so I usually go with the Italian flavors.  My food processor made quick work of the slicing.

Saute until soft and brown, add a few chopped
tomatoes, but save some to dress the top.  While this cools down
roll out your pie crust, then put the pie pans back in the fridge.
It's important for a flaky crust to keep them cool.  Fill when the vegetables
have cooled.

These are orange banana tomatoes. 

I used small soft mozzarella balls for cheese.
(I know this doesn't look very pretty but trust me
it tastes wonderful.)

 My metal pie pans are small so I use 3 eggs per quiche, but if using a quiche dish I use 4.  Whisk eggs until light and fluffy and add your desired milk or cream, I am not very good with measuring but it was aprox 2 cups of milk.  I am lactose intolerant so I use alternative milk, but they all work fine.

after pouring on the custard, I topped it with
high quality paparika and bake for 15 min
at 400 degrees, then lower to 325 and bake for'
an additional 45 min.  

While that was in the oven I made an Apple pie,
the house smells like fall!

One for dinner and 2 for the freezer.  You can
eat quiche luke warm and it heats up nicely in
the microwave.
I'll make a nice salad and dinner is served!

And everything except the staples (like floured, butter, salt and pepper) came from my garden and the chickens!  I love knowing where my food comes from.  This dish is great for any meal, so leftovers will be breakfast!