Quiche it: What to do with all those vegetables

When you are start feeling overwhelmed with all these delicious veggies, try this recipe. It freezes well. I make my pie crust ahead, using Bob’s Whole wheat pastry flour. If you want to make it healthier, instead of pie crust, place ½-1 cup cooked brown rice or other grain on the bottom of the pie pan. Technically, this now would be a frittata but I have discovered that I can get more people to eat it if I call it a quiche.



  • ½ cup buttermilk
  • ½ cup skim milk
  • 3 eggs
  • 2 cups sautéed vegetables (another great way to use the greens)
  • ½-1 cup shredded cheese
  • 1 prepared cooked pie crust (I cover the edges with foil so they don’t get too brown)

Arrange the cooked vegetables on the bottom of a cooked pie crust.
Mix eggs, buttermilk and milk and pour over the top.
Cover with the cheese.
Cook at 400 ºF for 30 minutes until set.

What to do with all those vegetables, part 2

Pick up day is “blanch day.” The take from the farm has been incredibly large and, dare I say, overwhelming. Attack that bounty head on by blanching! The hefty pile of greens can now fit into the refrigerator and be ready when you need them.

For blanching: remove stalks and place leaves in boiling water for 3 minutes. Drain immediately under very cold water.


This STRATA is an easy way to convert the gigantic cache of vegetables into something downright delicious. It freezes well so you can make a batch for the future. Just cut the cooked strata into individual serving sizes before freezing. You will then have a protein and fiber packed breakfast all week. Versatility is key–you can use any combination of vegetables. Last week, I used the blanched kale and collards. Cutting the blanched greens into small pieces with kitchen shears will make it easier to mix with the bread…and harder for kale or collard haters to pick it out. If you use other vegetables, cook and drain any excess water/juice.

1. Place 8 cups of cubed bread into a greased 9×13 pan (good use of old bread)
2. Brown ½ cup of onions and a few cloves of garlic in 1-2 Tbl olive oil.
3. Combine kale with cubed bread and onions.
4. I also mixed in 3 Italian chicken sausages (cut up, with casing removed)
5. Mix together 6 eggs and 3 cups of milk and pour over bread/vegetable mix, making sure the bread is well saturated.
6. Cover with cherry tomatoes (cut in half)
7. Cover with 2 cups of lowfat shredded cheese.
8. Bake uncovered in 350 degree oven for 45-50 minutes until golden brown and set in the middle.