These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Easy Tomato-Malabar Spinach Quiche

From Athens Locally Grown

<p>A quick and easy summer brunch or supper dish.</p> <p>Variations: If you don&#8217;t have Malabar spinach, you could substitute another type of green leafy vegetable. For an extra hearty dish, layer 1 c. diced pan-fried (hash brown) potatoes on top of the other veggies before adding the egg mixture.</p>
Source: based on a recipe found at (Entered by Janice Matthews)
Serves: 6-8

1 10-inch pie crust
4-5 large tomatoes (or equiv. smaller ones)
1/2 c. chopped malabar spinach leaves
1/2 c. chopped basil
1 small onion cut in rings, or 1/2 c. walking onions, cut crosswise
1 or 2 cloves garlic, minced
1 cup milk or soy milk
6 large eggs, beaten
4 0z. shredded cheddar cheese
to taste salt and pepper

Step by Step Instructions
  1. Preliminaries: Preheat oven to 400 degrees, and place pie crust in pan. Slice the tomatoes, squeeze them gently, and let them drain for a few minutes. Mix eggs, milk, and half the cheddar cheese, and add salt and pepper to taste, if desired.
  2. Place drained tomatoes in an even layer on the bottom of the crust. Sprinkle with more salt and pepper if desired. Layer sliced onions on top of the tomatoes, and evenly distribute the minced garlic. Top with spinach and half the basil. (If doing variation with hash browns, layer them on top.)
  3. Pour egg mixture evenly over the vegetable layers. Layer with remaining basil. Sprinkle the remaining cheddar cheese over the top.
  4. Bake at 400 degrees for 40 minutes. Remove from oven and allow to cool for 10 to 15 minutes until set. Eat and enjoy! (Or let cool, then refrigerate. It's also good cold!)