We’re launching a new collaboration between Boulder Reporting Lab and the Boulder County Farmers Markets. Each week, we’ll share a seasonal recipe featuring ingredients from local growers, ranchers and food producers.
As the growing season progresses, the recipes will highlight what’s fresh at the markets — from locally grown vegetables and herbs to meats and artisan goods like honey, pickles and kombucha — available in Boulder and Longmont.
You’ll find them in Nibbles every Tuesday and here on Boulder Reporting Lab. Sign up to get Nibbles in your inbox.
We hope these recipes will help make your weekly meal planning a little easier and introduce cooks to new local flavors.
It’s only April, but you can already find seasonal produce including greens, herbs and spicy radishes. This recipe highlights a spring classic — quiche — using local vegetables, eggs, dairy products and freshly milled flour.
The quiche crust recipe is contributed by Boulder Reporting Lab Food Editor John Lehndorff. Feel free to replace it with a premade pie crust.
Spring Quiche
Crust:
- 2½ cups all-purpose or pastry flour
- ½ teaspoon salt
- 2 sticks (1 cup) chilled unsalted butter (preferably European-style)
- About 1 tablespoon fresh lemon juice
- About ½ cup ice water
To make the crust: Combine flour and salt in a bowl. Add chilled butter chunks or grate frozen butter and blend into flour until crumbly. Do not overmix!
Mix lemon juice into ice water and sprinkle it in while gently forming the dough. Work the dough gently until it forms a ball. Form into two discs and cover. Let dough rest for at least 90 minutes in the refrigerator.
Transfer a disc to a work surface, flatten with a rolling pin and place in a 9-inch pie pan. Rolling it between sheets of plastic wrap can make it easier.
Note: This recipe makes two crusts. You can freeze the extra crust until needed.
Quiche
- 5 large local eggs
- ¾ cup milk, or half milk and half cream for a richer quiche
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup cheese
Fillings:
- Chopped mushrooms
- Minced green onion
- Chopped bell pepper
- Chopped, overwintered spinach or spring greens
- Minced fresh herbs
- Optional: Chopped cooked ham, sausage or Homestead Ranch bacon
- Vegetable oil or butter
To make quiche: Preheat oven to 375 degrees. Partially blind bake your crust to ensure the bottom of your quiche is cooked through and not soggy. Line your pie crust with parchment paper and dry beans. Bake for about 15 minutes so that the edges of your crust are just beginning to brown.
Sauté vegetables and meats in oil or butter until slightly softened and add to the crust. Beat together eggs, milk, cream, salt, and pepper and add to the crust. Stir in cheese.
Bake for about 40 minutes or until the top of the quiche is just set and golden brown.
Let cool for at least 15 minutes before serving. Serve warm or cold.
Visiting the Markets
Boulder Farmers Market
- 13th Street between Arapahoe Ave. and Canyon Blvd.
- 8 a.m.-2 p.m., Saturdays, April 4-Nov. 21; 3:30-7:30 p.m., Wednesdays, May 6-Oct. 7
- More information
Longmont Farmers Market
- Boulder County Fairgrounds
- 8 a.m.-1 p.m. Saturdays, April 4-Nov. 21
- More information
Have a tip or suggestion? Send your comments, questions and ideas to nibbles@boulderreportinglab.org.
