We had our last outdoor farmer’s market on Saturday, soon our market will move indoors. While I will still go and am thankful to have a winter market, it’s just not the same. Saturday though there were still tons of fresh tomatoes and other veggies. I came back with three of my favorites, cherry tomatoes, leeks, and garlic.
There are many things that taste the same from the grocery store but garlic is not one of them. This beautiful, sweet garlic from Wild Miller Gardens, is grown with love and is incredibly special. If I could afford to buy all my garlic from the Millers, I would. Whenever I use this garlic, it’s like a holiday. Every week, they have bunches of garlic woven with beautiful, wild flowers.
All of these fresh vegetables came together in a quiche. I used this quick crust, from food.com. It was quick, but not all that good. Quiche, frittata, tarts etc. are all such fast foods. The longest part is chopping the vegetables, which I find an enjoyable, gratifying exercise.
Ingredients:
3 eggs
1/4 milk or cream
2 leeks (chopped and rinsed)
2 handfuls cherry tomatoes (sliced in half)
1 clove garlic
2 tablespoons butter
cheese I used a black pepper parmesan
Procedure:
Make the crust (I baked mine for about 10 minutes before adding everything else)
Sautee leeks, tomatoes, and garlic in butter
Spread vegetables on the bottom of the pie crust
Whip eggs, cream, pepper
Pour on veggies
Cover lightly with shredded cheese
Bake at 400 for 20 minutes or until eggs are firm
Voila! Dinner is served. We enjoyed homemade fresh baked baguette, but unfortunately we were out of French wine and had to “settle” for Italian.
Usually you might not think of fresh non-root veggies as a fall dinner, but everything was local, fresh, and superb.
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