1 minute read
Summer V etable Qui e
Ingredients
1 10-inch prebaked pie crust
2 teaspoons vegetable oil
1 1/2 cups zucchini and/or yellow squash, diced
1/2 cup red bell pepper, sliced or diced
2 loosely-packed cups fresh spinach, roughly chopped
3 large eggs
2 large egg whites
3/4 cup milk
Pinch of salt and pepper
1/4 cup crumbled goat cheese
1/2 cup shredded Parmesan cheese, shredded
Instructions
1. Preheat the oven to 350°F.
2. Heat the oil in a skillet over medium-high heat. Add the zucchini, peppers, and spinach and saute for a few minutes just until tender. Remove from heat.
3. In a mixing bowl, whisk together the eggs, egg white, milk, salt and pepper.
4. Sprinkle the goat cheese on the bottom of the prebaked crust, then evenly cover with the vegetables. Add the Parmesan cheese and then pour in the egg mixture. Bake for about 45 minutes or until firm in the middle. Let the quiche sit for 10-15 minutes before serving.
Serving Suggestion
This basic quiche recipe can be easily adapted with your choice of in-season and local ingredients. Try any combination of locally-made sausage or bacon crumbles, sliced or diced tomatoes, arugula, or corn kernels for an “eat local” version.
Everyone is welcome to shop at the Co-op and deserves to have access to organic, healthy, and a ordable foods. The Ashland Food Co-op’s CAN program strives to support economically challenged co-op owners by o ering a discount to eligible families and individuals.
CAN participants will receive an everyday 10% discount throughout the store. Enrollment is simple! Visit our website at AshlandFood.Coop/CAN or stop by the Information Desk for an application.
PURPOSE + PERKS = BEING AN OWNER!
In 2023, Co-op Owners will receive twice as many (6) opportunities to take 10% o their entire purchase!
WHAT HAS ANGED?
Instead of receiving $5 o one purchase of $25, Co-op Owners can take 10% o one entire purchase every two months.
2023
Owner Coupon
JULY/AUGUST
10% OFF ONE SHOP
SEPTEMBER/OCTOBER
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NOVEMBER/DECEMBER
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