Last weekend, I ventured to HOPE farmers market, one of my favorites here in Austin, to pick up some fresh organic veggies and artisan meats, breads, cheeses, etc. I adore trips to the farmers market not only for the beautiful, fresh foods, of which there is no paucity, but also for the little lessons I receive in understanding where my food comes from and how it is grown. The farmers, gardeners, and fellow foodies are never too busy to answer my (or your) questions, and that is something you just don’t get in most American grocery stores.
I never really go to the farmers market with a list like I do grocery stores, but rather pick out foods that are fresh or perhaps different from what I normally gravitate towards. I typically end up with a pretty random assortment, but that’s where cooking gets fun. Oftentimes my creativity or “novel” ideas in the kitchen arise simply from using what I have on hand and what is fresh or on sale that day. And, in this case, my result was a scrumptious and super-quick quiche. It is a harmonious blend of crisp green squash, savory egg, salty chorizo, and crumbly (store-bought) crust. Perfect for a late summer brunch!
- 6 organic eggs (large)
- ½ cups organic milk (1 or 2%)
- ½ pound chorizo, cooked and drained
- 1 zucchini, thinly sliced
- ¼ cup shredded cheddar jack cheese
- Store-bought piecrust (I used whole-wheat)
- Heat oven to 350. Brown chorizo over medium high heat in a small skillet. Drain on paper towels and set aside.
- Whisk eggs with milk, salt and pepper, and cheese.
- Crumble cooked chorizo in a layer at the bottom of the pie shell, then fill to the brim with egg mixture.
- Arrange zucchini on top of egg mixture however you like and bake at 350 for about 35 minutes, or until golden and the middle doesn’t jiggle when you lightly shake the pan. Serve warm!
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