Three Hen Quiche-In honor of our new chicks

Three Hen Quiche-in honor of our new chicks


  • Olive oil
  • 1/3 cup diced onion (or scallions)
  • 1/2 cup water
  • 1 broccoli crown, chopped into inch-long pieces
  • 1 cup milk
  • Salt and pepper to taste
  • 1/2 to 1 cup grated cheddar and Jack cheeses
  • 1 piecrust (frozen or homemade)
  • (Optional-fresh herbs like thyme, dill, chives, basil, sautéed greens (kale, spinach. Beets, swiss chard, arugula etc.)


This is a nice basic recipe that can be altered throughout the growing season as the produce you receive changes. Quiche is wonderful as a breakfast or dinner item. Pare it with toast and fresh fruit in the morning, or salad and another side in the evening. Quiche also makes great leftover. It is a wonderful bagged lunch item that can incorporate your weekly produce.

Preheat the oven to 350°F (175°C). Heat the olive oil in a skillet on medium-high heat. Sauté the onion until browned and fragrant; set aside in a small bowl. Pour the water into the skillet, and steam the broccoli over medium-high heat. Sprinkle a little salt over them while they steam. When the broccoli is tender, set it aside in a small bowl. Beat the eggs together with the milk. Add a little salt and pepper to taste. Toss the onion and broccoli together and spread over the piecrust (in pie pan). Pour the egg mixture over the vegetables. Sprinkle the cheeses over the top. Bake uncovered for 45 to 50 minutes or until a knife tip poked into the center comes out clean. You’ve now got yourself a quiche.