My favorite way to shop for veggies is to walk into the produce shop and pick out the things that look the weirdest or that have the most striking names. That’s how I came home with a bag full of white zucchini, round zucchini (or “alien heads” as Nathalie called them), and dinosaur kale. After finding bacon and gruyere in the fridge, I realized a most brilliant way to use all the veggies in one dish: make a quiche! Quiche is one of those wonder foods that’s great anytime of day, don’t you think? I used this rich buttery crust recipe again (minus the sugar) which was the perfect foil to the light and fluffy egg mixed with the smokiness from the bacon and the bite of all the veggies. This one is my new favorite recipe.
Ingredients for Rich Buttery Crust