A Farmers’ Market Quiche
The Saratoga Farmers’ Market is full of products and ingredients that can provide endless recipes. While strolling through the farmers’ market in High Rock Park last week, quiche is a dish that came to mind after seeing all of the fresh eggs, milk, cheeses, and bacon!
This week’s recipe, Bacon and Chive Quiche with Garbanzo Bean Crust from “Farmers’ Market: Favorite Recipes” cookbook, uses a combination of ingredients that can be found at the market.
Quiche, which is a traditional recipe in French cuisine, actually originated in Germany. The original “quiche Lorraine” was an open pie with a filling of egg, cream custard, and smoked bacon.
The great thing about quiche is how versatile it can be. Quiche can be filled with many ingredients you like, including broccoli, mushrooms, peppers, ham, and even shrimp. The smoked bacon available from Lewis Waite Farm would be a perfect addition to your quiche. It is made with all natural ingredients and no added preservatives. M&A Farm also has bacon at the Saratoga Farmers’ Market. You can also mix and match cheeses to add more variety to your quiche. Try Homestead Artisans Saratoga Sunflower or High Rock cheese.
Today’s recipe uses a different type of crust, which is made from Garbanzo beans, also known as chick peas. This fat free crust adds extra protein and fiber to your dish, which will help keep you fuller, longer. It’s also gluten-free.
Try the following recipe at your next brunch or family get together, you won’t be disappointed!
Bacon and Chive Quiche with Garbanzo Bean Crust
7 eggs (1 separated egg white for crust, 6 whole eggs for quiche)*
1 16-ounce can chick peas (Garbanzo beans)
¼ pound bacon, cooked & crumbled*
½ cup shredded Saratoga Sunflower or High Rock cheese* (or substitute Swiss cheese)
1 cup milk*
¼ cup chives, diced*
¼ teaspoon white pepper
Dash of nutmeg
To make the crust, drain the chick peas, and mash by hand or puree in food processor with one egg white. Press into pie plate. Sprinkle cooked, crumbled bacon and cheese into pie crust.
In a medium bowl, beat together 6 eggs, milk, chives, white pepper and nutmeg. Pour into pie crust.
Bake in a preheated 375° oven until knife inserted near center comes out clean, about 30-40 minutes. Let stand 5 minutes before serving. Serve with corn bread (optional). Makes 6 servings.
Per Serving: 280 calories; 17 g fat (6 g sat); 230 mg cholesterol; 15 g carbohydrate; 17 g protein; 3 g fiber; 420 mg sodium
Nutrition Bonus: Calcium (25% daily value), Iron (15% daily value)
The above recipe is from Cornell Cooperative Extension of Saratoga County’s cookbook, Farmers’ Market: Favorite Recipes, edited by Diane Whitten. Farmers’ Market: Favorite Recipes is available for sale at the Saratoga Farmers’ Market at the green information shed. For more information about food and nutrition, contact Diane Whitten at Cornell Cooperative Extension, dwhitten@cornell.edu, 885-8995. Watch for her recipe column each Wednesday in The Saratogian.
