One of our favorite things to do on Saturdays (besides eating a big, homemade breakfast and letting the kids stay in their pjs–see this post) is to go downtown to the Farmers’ Market. I love being able to get fresh produce for the week and the kids love being able to pick what they want for lunch, after looking at all the food vendors.
After shopping, we grab our lunch and sit down to eat, listening to the music by local musicians. Being a musician myself, it’s fun to point out the various instruments to the kids.
Matthew said he wants to take harmonica lessons, that is, after he learns to play cello and air “cutar.” (Guitar apparently is a hard word to say–either that or he really misunderstood how I pronounce it.)
Unfortunately, my kids are picky eaters, but as they grow, and are introduced to more varieties of foods, they are getting better. This is one dinner they really like. Matthew said, “Double thumbs up, Mom,” which I think is kid-code for a really good meal, and Grace said, “Save the recipe. I am glad you made it this time without squash.” Haha, the mouth of kids!
Cherry heirloom tomatoes and fresh corn work best in this recipe, but you can use frozen corn and roma or beefsteak tomatoes if you’re in a pinch. The Ricotta and Parmesan cheese add a nice balance to the egg and vegetable mixture, as it doesn’t feel too heavy or too egg-y.
And I am not above using a pre-made crust. In fact, I usually do, as homemade crusts take a lot of time and with young kids and making dinner, that’s what I don’t have a lot of. The one I used is a whole-wheat crust, and I like its nuttiness. But go with whatever you have or whatever your preference. Enjoy! xoxo
Farmers’ Market Quiche
1 unbaked pie crust
4 large eggs
8 oz cherry tomatoes, sliced in half
2 ears corn, kernels cut off cob
2 T fresh basil leaves, coarsely chopped
½ c grated Parmesan cheese
½ c part-skim Ricotta cheese
Preheat oven to 425 degrees. Place the unbaked pie crust on a jelly roll pan or cookie sheet covered in aluminum foil and set aside. Heat 2 T olive oil in large non-stick pan. Add the corn and cook until soft and fragrant, about 5-7 minutes. Add the cherry tomatoes and cook until they become soft, 3-5 minutes. Take off heat.
While the vegetables are cooking, in a large bowl whisk eggs and Parmesan cheese. Add the basil leaves. When the vegetables are done cooking, add them to the egg and cheese mixture. Using a spatula, mix until fully combined. Add a pinch of salt and pepper and pour into pie crust. With a spoon, dollop the Ricotta cheese over the top of the quiche.
Bake in the oven for 20 minutes, or until crust edge is golden brown and the filling is slightly giggly in the center. Place on a cooling rack and cool for 5-7 minutes before cutting and serving.