Farm to Table Three Cheese Kale and Bacon Quiche with a side of Roasted Carrots and Sautéed Radishes in Brown Butter

There is nothing like farm fresh produce. I am blessed to be just a minutes away from an organic local farm, https://www.fry-farm.com. I love Vicky Fry and her whole family. During this uncertain time, coming together and supporting one another is so crucial. Vicky has allowed me to use her beautiful 12 acre farm to do my Farm to Table dinner parties and workshops. She is truly an amazing lady. Since I am a kidney transplant recipient going into crowded groceries during the Corona Virus pandemic, is not an option for me. Having the farm minutes from my house helps me so much! So, yesterday after homeschooling with my grandkids we went up an picked up one of the farm harvest boxes and a thing of eggs. The boxes are all seasonal produce and the price is amazing, only $30 dollars for a box filled with yummy, seasonal veggies. My harvest box came with click the link to order yours:

Fry Farm’s Organic Eggs

Harvest Box w/ Eggs 36.00

Collards
Radishes 
Baby Beets 
Raab
Kale
Spinach
Green Onions
Rainbow Chard

I decided to start posting recipes using what’s in my box. I hope you enjoy them. Here’s the recipe:

Fry Farm’s Kale and Eggs with White Cheddar

Basic Pie Crust for Quiche

1 cup all-purpose flour

½ teaspoon kosher salt

INGREDIENTS:

1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces

3 tablespoons ice water.

PREPARATION

Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.

Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.

To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.

Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

Three Cheese Kale and Bacon Quiche filling

Quiche Filling

  • 4 strips of thick-cut smoked bacon, cut into ½-inch pieces
  • 2 tablespoon of red onions
  • 1/2 cup red onions, diced
  • 3 cups of Fry Farm’s Kale, roughly chopped
  • 1 cup whipping cream
  • 4 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded Aged White Cheddar
  • 1/2 cup shredded American Sharp Cheddar
  • AKA I like cheese in my quiche

PREPARTION:

For Filling

  • Cook bacon in a heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels and drain. Add two tablespoons of olive oil, toss in the red onions to same skillet and sauté until tender, about 2 minutes. Add kale and sauté until just wilted, about 1 minute. Remove from heat and allow to cool.
  • In a large bowl add the cooled veggies and bacon.
  • Whisk cream, eggs, salt, and pepper the bowl with the veggies and bacon. Stir in the cheeses. Pour mixture into reserved crust.
  • Bake quiche until filling is slightly puffed and golden, 30–35 minutes. Let stand 10 minutes. Cut into wedges.

I also roasted some Fry Farm’s carrots and sautéd some of their radishes in brown butter. You peel and place the carrots on a cookie sheet with parchment paper, drizzle everything with olive oil, sprinkle sea salt and pop in the oven on 425 for 30 minutes, until tender.

Sautéed Radishes

INGREDIENTS:

  • 2 bunches radishes
  • 3 tablespoons unsalted butter
  • 1/2 lemon zested and juiced
  • 4 sprigs fresh thyme, leaves removed
  • Kosher salt and pepper, to taste

PREPARTION:

Wash radishes, cut off tops and cut radishes in half.

Add radishes to a large skillet and fill with water just to the tops of the radishes. Boil the radishes for five minutes, drain and pat dry. Pour out and remaining water, in the same skillet add the butter and a bit of olive oil, this will ensure that the brown butter will not burn, if this is your first time making brown butter, allow butter to cook over medium heat until the butter becomes nutty and browned. Throw in the radishes and the radish tops if desired. Cook until slightly caramelized and throw in lemon zest, juice, thyme, pepper and kosher salt. Pour over the roasted carrots and add some finishing salt, if you like. Enjoy these farm fresh recipes. Until next time and especially during this time in our lives, remember to Set the Table with Love.

Posted by

I am a yoga and meditation practitioner, the owner and creator of B'Tyli Natural Skin Therapies. I am a nutrition consultant and pursuing my degree in Holistic Nutrition,at Clayton College of Natural Health. I am mom of 2 boys, 27 years old, 13 years old and a 3 year old granddaughter. I have been married for 18 years to a wonderful man, who on June 17th donated his kidney to me. I have lived with chronic illness for 20 years and have learned so many spiritual lessons from this experience.I am currently publishing a book titled, Living within the Silver Lining( finding your blessings within the dark clouds). I love life and live it fully each day. Love to cook so check out my weekly or maybe daily recipes. Healthy and Delicious!!!

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