End of Season Vegetable Quiche

These warm Indian summer days we've had this week may have lulled us all into thinking winter isn't right around the corner, but . . . um . . . winter is right around the corner. It's the end of the growing season, and our last regular Saturday pickup is this Saturday, October 27. (Though we should have one special distribution around Thanksgiving; something to be thankful for!)

I hope you've frozen and canned lots of produce to enjoy over the long and possibly cold winter, but since we still have a few fresh vegetables, I took a look at what I had today and decided to make a vegetable quiche. (Actually, I was thinking stir fry, but Mike said, "How about a quiche?") Turned out to be a great idea, quick to put together (though it takes awhile to bake), and we decided we got Vegetable Credits that cancelled out the Cheese and Eggs Demerits.

End of Season Vegetable Quiche

Assorted vegetables, such as
--bunch of kale, washed, dried well, and chopped
--bunch of leeks, washed and sliced
--a tomato or two, diced
--a purple pepper, diced
1 Tablespoon butter
2 cups shredded cheese (mozarella, Swiss, or something more exotic)
1/4 cup Bisquick or Jiffy Baking Mix
3 eggs
about 1 1/4 cups milk
salt and pepper to taste

Preheat oven to 375 degrees. Wash the leeks well and slice the white parts and some of the green; saute in about a tablespoon of butter until they soften, 4 or 5 minutes on medium heat.

Distribute the leeks around the quiche pan, then add the chopped kale. Sprinkle the diced tomatoes and peppers over the kale, then arrange the shredded cheese over all.

Put the Bisquick in the bottom of a 2-cup container, add the eggs, and add milk to fill to 2 cups. Stir well; the Bisquick likes to stay in a dry lump at the bottom. Add salt and pepper to taste and pour carefully over the vegetables.

Bake for about 45-50 minutes, or until it begins to brown on top. Take out of oven and let it sit for about 5 minutes, then slice into wedges and serve.