2 deep dish pie crusts, either frozen or freshly made
8 farm fresh eggs
2 cups shredded sharp cheddar cheese
1 cup whole milk
4 cups broccoli florets
½ onion, diced fine
1 tsp salt
½ tsp garlic powder
½ tsp freshly ground black pepper
Preheat oven to 350°
Spread about ½ cup of the shredded cheese into the bottom of each of the pie crusts, so that it covers the bottom fully. Prebake the crusts until the cheese melts, and the crusts just begin to brown on the edges, about 15 minutes.
Meanwhile, steam the broccoli florets for about 5 minutes until just tender. (you can also sauté them if you choose)
In a large bowl, add the eggs and milk. Whisk until fully blended and just beginning to get frothy. Add the onion, salt, pepper and garlic. Stir Well.
Add 2/3 of the remaining cheese to the egg mix. Stir well.
Remove the pie crusts from the oven and spread the cooked broccoli evenly between the two crusts.
Pour the egg mixture evenly between the pie crusts.
Sprinkle the remaining cheese on top of the quiche.
Bake at 350° for 30-40 minutes, or until the egg sets and the top just begins to brown.
Here’s another great recipe using our favorite squash, the Butternut. This flavorful recipe offers a delicious, rich dip with all the healthy benefits of the butternut squash, and none of the fat of traditional creamy dips. It’s a great choice for a fall gathering.
Southwest Butternut Dip
1 Tbsp olive oil
3 medium tomatoes, diced
1 small onion, chopped
2 garlic cloves, minced
½ cup chopped cilantro
1 butternut squash
2 tsp Salt
1 tsp Sugar
1 tsp crushed red peppers
1 – 2 chopped jalapeno pepper (depending on how spicy you want it)
1 tsp cinnamon
1/2 tsp pumpkin pie spice
To roast the squash:
Preheat oven to 400F.
Remove the stem and split the squash in half from top to bottom. Scoop out the seeds.
Brush the squash with the olive oil, and dust with salt, pepper.
Lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast for about 30 – 45 minutes, or until the flesh is soft and can be easily removed.
Remove the squash from the oven, and allow it to cool for about 15 – 30 minutes or until it’s cool enough to handle.
Using a large spoon, scrape the roasted flesh of the squash from the skin and put it in a large mixing bowl.
In a sauté pan, heat the olive oil over medium heat.
Add the tomato, garlic, and onions and sauté for about 3 minutes, or just until the onions start to turn translucent.
Stir in the squash, salt, sugar, spices, and jalapenos.
Cook for 5-7 minutes. Set aside to cool. Store in an airtight container for up to 2 weeks.
Serve either hot or cold. Can be served with bread, crackers, or veggies.
With over 3000 lbs of butternut squash this season, we have been working to perfect our recipe for butternut squash soup. This is the result!
2 Butternut squash
1 Tbsp vegetable or olive oil
1 tsp ginger powder, 1 tsp salt, pinch of cinnamon mixed together.
1 medium yellow onion – diced finely
4 cups water
1 cup heavy cream
1/2 cup real maple syrup
3 Tbsp ginger powder
2 tsp cinnamon
1/2 tsp ground cloves
1 Tbsp salt, or more to taste
Maple Cream – beat 1 cup heavy whipping cream with 1/8 cup maple syrup until it forms a loose whipped cream.
Preheat oven to 400.
Slice the squash lengthwise and remove the seeds with a spoon. Place the squash, face up, on a cookie sheet or baking dish. Brush the inside of the squash with vegetable oil, and sprinkle salt, cinnamon and ginger on the squash.
Bake for 45min – 1 hr, or until the squash is very soft.
Remove from oven and allow to cool for about 15 minutes or until you can handle the squash.
Meanwhile, in a large stockpot, saute the onion in vegetable oil, about 3 minutes.
Take the cooked squash, and with a spoon, scoop out the meat directly into the pot.
Add the water.
Using an immersion blender, (if you do not have one, you can transfer the squash mixture to regular blender), blend until completely smooth.
Add the cream, ginger, cinnamon, cloves, and maple syrup and warm the soup over medium heat. Do not let it boil, but let it warm for about an hour to allow the flavors to blend.
Serve with a swirl of maple cream and hot crusty bread!
This delicious tomato jam was served at our Tomato Explosion Farm Dinner. You can use it for delicious goodies, both sweet and savory. It tastes like harvest in a jar!
3 lbs tomatoes (peeled or not peeled). I used cherry tomatoes
1.25 lbs sugar
1 tsp chili flakes
1/8 cup orange juice
1/8 cup lemon juice
¼ tsp salt
Combine all ingredients in a saucepan.
Bring to a boil.
Lower heat and simmer until all juices have reduced 80%
(jam will thicken when cools)
Put jam into mason jars. You may can it in a canner for longer shelf life, or just use it or give it away as is to last a few weeks in the fridge.
This is one of my favorite recipes- my kids love it, I love it, and it’s super easy! You can do all kinds of variations with it as well.
3/4 cup cornmeal
3/4 cup milk
2 eggs, beaten
1/2 tsp salt
1 tsp sugar
1/2 tsp baking powder
1/4 cup oil
1 can chopped green chilies
1 can corn kernels, drained. or 2 ears fresh, kernels cut off.
1/2 cup grated cheddar cheese
Preheat oven to 350. Pour batter into a greased pyrex pie plate. Bake for about 45 minutes or until edges just begin to brown.
I serve this with fresh salsa, sour cream, and grated cheese.
You could easily add grated zucchini, chopped spinach, or roasted red bell pepper for a more vegetable rich dish.
Add cooked, cubed chicken or a can of drained and rinsed black beans if you’d like to increase the protein.
I keep it simple with spices because I like the corn flavor to shine, but you could add a diced jalepeno to increase heat, or add 1/2 tsp cumin, 1/2 tsp garlic powder, pinch of dried oregano, and a teaspoon chili power to add a Mexican flavor
2 large cucumbers, peeled and sliced thin
1/2 small red onion, sliced very thin
1/3 cup seasoned rice wine vinegar
1/3 cup packed brown sugar
1/3 cup apple juice
1 Tablespoon fresh grated ginger
Mix the vinegar, sugar, apple juice and ginger in a bowl.
Add the cucumbers and red onion, mix well.
Place in the fridge for at least one hour before serving.