This weekend, I got to experience a couple different instances of what it’s like to live life in community. The first was running a 5K in honor of one of my friends who beat cancer last year. Along with lots of friends who came to run, walk, and cheer, it was so much fun to just get together and celebrate life in this way.
I also got to experience something new…the community food co-op known as Bountiful Baskets. I’m ridiculously excited about it 🙂
In your city, it may be called something different, but the essential idea of the co-op is the same. It is run by volunteers, and for a very minimal amount of money, you get two baskets full of fresh fruit and veggies that are so yummy. Those strawberries are unlike any I’ve ever tasted!
I was so excited to get creative with all this, and threw together this veggie quiche. The basic base of quiche is 4 eggs (8 oz.) + 8oz (1 cup) milk or half and half. Add cheese and 1-2 c. of desired fillings, and you’ve got it made! I eliminated the crust on this one, for simplicity’s sake, but you could essentially do the same with a pie crust.
Crustless Veggie Quiche
3 green onions, chopped
1 c. fresh spinach, chopped
1 medium tomato (about 1/2c), chopped
1/2 c. broccoli florets, chopped
1/2 c. Fiesta blend shredded cheese (or other cheese of choice)
1/2 c. Grated Parmesan cheese
1 c. (8oz.) almond milk
Sprinkle to taste: basil, oregano, Italian seasoning, garlic salt, paprika and pepper
Preheat oven to 350 degrees F.
In skillet, sauté onion several minutes in olive oil until almost translucent. Turn off heat and add spinach, stirring on the burner till the spinach is wilted (just a few minutes). Put onions & spinach into large bowl, and add other veggies. Mix and arrange evenly into a greased 9″ pie pan.
Sprinkle cheese over the veggies and set aside.
In medium bowl, beat the eggs, then whisk in the milk and herbs.
Pour egg mixture over cheese in the pan.
Bake till eggs are set in middle, about 40 minutes.
Let cool 10-15 minutes before serving.