Breakfast, Brunch, or Dinner: Zucchini, Arugula, and Cherry Tomato Quiches

Happy August, Seasonal Roots friends! It is hard to believe that we are nearing the end of summer. Don’t worry; there are still lots of delicious reasons to look forward to your weekly Seasonal Roots delivery. Squash, zucchini, tomatoes, peppers, corn, green beans, potatoes, peaches, apples, blueberries, cucumbers, onions, and farm fresh eggs, are just some of the many options that are currently available to our Members.

Our family usually doesn’t have any problems using up all of our produce before the following week’s delivery, but sometimes it is nice to have a few recipes on hand that are easy to throw together and can utilize just about any vegetable that happens to be waiting around on your countertop or in the refrigerator. Add the versatility of being able to enjoy it for breakfast, brunch, or dinner and you are left with a real winner! This week’s recipe checks all of those boxes. Our family has enjoyed these Zucchini, Arugula, and Cherry Tomato Quiches at Sunday brunch, as “breakfast for dinner”, and as leftovers for a quick and easy weekday breakfast option. And my favorite thing about it is that I can substitute and add-in whatever vegetables we have on hand. Mushrooms, yellow squash, asparagus, spinach, potatoes…if you can chop and sauté it, it is fair game!

Zucchini, Arugula, and Cherry Tomato Quiches

Ingredients:

1 medium zucchini, diced

2 ounces cherry tomatoes, quartered

2 ounces arugula

3 cloves garlic, peeled and minced

2 mini pie crusts

2 farm fresh eggs

1 lemon

1 ounce Fontina Cheese, diced

½ cup Ricotta Cheese

Olive oil

Salt and pepper

Directions:

1. Preheat oven to 425 degrees. Using the flat side of a knife or spoon, smash garlic until it resembles a paste.
2. In a medium pan, heat 2 teaspoons of olive oil on medium-high heat until hot. Add zucchini; season with salt and pepper. Cook 2 to 4 minutes, stirring occasionally, until lightly browned and softened.
3. Add in tomatoes and garlic paste, season with salt and pepper, and cook for about 1 to 2 minutes until tomatoes are slightly softened. Remove from heat.
4. Crack eggs into a medium bowl and beat until smooth. Add the ricotta cheese and whisk to combine. Add in cooked vegetables, season with salt and pepper, and whisk to combine thoroughly.
5. Place pie crusts onto a sheet pan and divide filling evenly between the two crusts. Top each evenly with Fontina cheese. Place quiches in the oven and bake for 18 to 20 minutes, until crusts are browned and the filling is set and cooked through.
6. Remove from the oven and allow to stand for at least 5 minutes before serving. Enjoy!

Sarah Young is a wife, mother of three, Certified Health Education Specialist, and healthy living advocate. She has a background in Dietetics and a B.S. in Health, Fitness, and Recreational Resources with a concentration in Health Promotion. She is also a writer for several local and online publications, an ambassador for the Jamie Oliver Food Foundation, and a health contributor for ABC 7 News/WJLA. In her spare time, she enjoys running, hiking, gardening, and spending time with her family and their dog, Maple.