From Pat McGovern, Upper Valley Localvores
Here’s a variation of a basic recipe for quiche from “Laurel’s Kitchen” cookbook.
3 local eggs, slightly beaten
1 3/4 (1 and three-quarters) cups warm local milk
one-half teaspoon salt
three-quarter cup grated local cheese
one cup cooked vegetables (onions, leeks, dandelions, etc.)
olive oil or butter
uncooked 9-inch pie crust
Preheat oven to 350 degrees. Combine eggs, warm milk, salt and pepper, and cooked veggies. Spread the cheese evenly in the bottom of pie shell and pour milk/egg/veggie mixture over it. Sprinkle with nutmeg and dot with butter (I forgot to dot with butter so it would appear to be unnecessary.) Place pie on a cookie sheet. Bake for 30-40 minutes or until set. If the middle is not quite set, don’t worry; quiche needs to stand 10 minutes before serving and should be firm after that. Chop an onion or some wild leek and saute in olive oil or butter for a bit then add the chopped dandelion. Add some salt, pepper and nutmeg and cook until the dandelion seems ready (you’ll want a cup of cooked dandelion-onion mixture), then add the veggies to the milk/egg mixture. For cheese, I used a combination of Grafton Cheddar and Neighborly Farms cheddar with green onion.