Backyard Quiche

Quiche, like pizza, is an excellent fridge cleaner outer!  More romantically, quiche also turns a little bit of this and a little bit of that from the garden into a tender, filling, and healthful treat of a meal.  (And, it makes great leftovers, too!)

I had a bit of a fennel bulb leftover (and, soon, will get to harvest some fresh from our garden!) and was thinking quiche for dinner, so I wandered out into the backyard with one of my little helpers and we found some green onions, fresh dill, and lacinato kale.  Combined with some shallots from our pantry and fresh eggs, milk, and cheeses from the fridge, this rendition of a family favourite was born.  Now if only Calgary would get on the whole backyard chicken bandwagon…

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Tonight I used a simple butter pastry for the crust, but use your favourite.  Mine was 1/2 c unbleached flour, 1/2 c barley flour, 1/2 c butter, and about 2 T of water, with quite a bit of extra flour for rolling.  The barley flour lends itself to a more delicate crust with fewer flaky layers, but still flaky and buttery goodness.

helping hands

Backyard Quiche

Makes one 9″ quiche
Time: ~60 mins
Difficulty: easy to moderate
A tasty early summer quiche with fresh herbs from the garden.
Created by Lindsay Bliek

  • 1 T olive oil
  • 1 c fennel bulb, chopped
  • 1/2 c shallots, slivered
  • 4 or 5 lacinato kale leaves, slivered
  • 1/4 tsp sea salt
  • black pepper, to taste
  • 3 or 4 eggs
  • 1 c milk
  • 1 T fresh dill, minced
  • 3 T green onions, chopped (greens & whites)
  • ~80 g cheddar, grated
  • 1/4 c feta, crumbled
  • smoked paprika, for dusting on top
  • 1 pie crust, unbaked
  1. Preheat oven to 375F.
  2. Heat the olive oil in a (cast iron) frying pan over medium/medium-high heat.  Add the fennel and sauté for a few minutes to soften.
  3. Add the shallots to the pan, then the kale a few minutes later, and continue to soften these vegetables, deglazing the pan as needed with some water.
  4. Meanwhile, whisk together the eggs, milk, dill, and green onions in a bowl.
  5. Add salt and pepper to the vegetables.
  6. Grate the cheddar into your pie shell.
  7. Place the vegetables on top of the cheddar.
  8. Crumble the feta on top of the vegetables.
  9. Pour the egg mixture on top of everything and lightly dust with smoked sweet paprika.
  10. Bake for about 35-45 minutes, depending on your oven and how many eggs you used.

I really like the extra detail of sprinkling smoked paprika on top of the quiche.  Regular paprika works, too.  Both create a pretty contrast of colours.


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