The growing season is well under way and the markets are abundant with fresh fruits and vegetables.

While we are prepping in the truck early Saturday mornings at our local market, I watch the local vendors set up and create a rainbow display of fresh produce. I am often caught daydreaming about what I can create with it as it’s a cook’s paradise. I can really appreciate what is involved nurturing a seed to fruition. Same goes for those raising livestock or artisans who proudly display their creations. A lot of hard work goes in to it. There is no shortage of variety or freshness at our local market Truro. Be sure to check out ours or your local market and make an effort to support the vendors.

We have always tried to buy and support local as much as possible and to not be wasteful. So it makes me proud when I visit my son and his fiancé at their hobby farm and see their efforts to provide for themselves. They are raising their own livestock, growing their own vegetables and raising chickens for eggs. On our last visit, I came home with a few dozen eggs so I knew I had to make quiche. It’s a dish that you can be flexible with and use whatever you have on hand and never disappoints in the taste department.

After vending at our local market on Saturday, I had a few fresh vegetables left over so they made their way into my dish. I was pressed for time so I made a quick crust out of bread slices. A great alternative if you don’t have time to make pastry.

Feel free to change up the ingredients and have fun with it. Enjoy!


Summer quiche

For the crust, preheat oven to 350º. Cut four slices of fresh market bread and flatten slightly with a rolling pin. Arrange in a 9” pie plate cutting to fit and fill in any holes with extra pieces. Brush with about 2 tbsp of melted butter and bake for 10-15 minutes or until lightly browned. Set aside to cool a bit while you make the quiche filling.


Egg filling

Dice and cook 3-4 slices of local bacon. Towards the end add about 2 chopped mushrooms and let sit for a while to absorb some of the bacon fat. In a bowl, add and mix together:

  • ½ cup chopped kale
  • ¼ cup of chopped red peppers
  • ¼ cup of chopped green onions
  • 1/3 cup of shredded cheddar
  • 1 tsp each of dried thyme, salt and pepper
  • 1 small jalapeno finely diced
  • 4 eggs slightly beaten
  • ½ cup each of milk and heavy cream

Line the bread crust with the bacon mushroom mixture and then add the egg mixture. Top with halved cherry or grape tomatoes and bake for 35-40 minutes or until lightly golden brown and set in the middle. Let sit for a few minutes before serving and enjoy with a nice market fresh salad.

I can’t let blueberry season go by without sharing with you a blueberry recipe. We are blueberry growers after all so this is definitely supporting local for us. This is a salad dressing I used on our salad we had with our quiche. I am terrible for measuring things so as long as you come close to the one part vinegar and three parts oil ratio you are good. Mix together in a mason jar, blueberry balsamic vinegar, use regular balsamic with crushed blueberries in it if you can’t find the other, 1 tbsp apple cider vinegar (about 1/3 cup total of vinegars), olive oil (about of a cup), a pinch of salt and pepper, 2 cloves of minced garlic, 1 tbsp of Dijon mustard, 1 tbsp of maple syrup (use honey if you like), 1 tsp finely grated fresh ginger and a few crushed blueberries. Shake well and serve.