SSFC: Quiche with grilled Zucchini – #3

Here we are into week three for the Southern SOLE Food Challenge. As I sit down to write up this post I realize that this is my third vegetarian meal for the SSFC.  Since making the switch to local and organic meats we are eating more vegetarian meals more often. There are a few ways that I look at it…

  • It helps spread the cost of the organic meat out more.
  • I really don’t think we need to eat meat every day at every meal.
  • I am so much happier eating meat that has been humanly raised and cared for. It is a healthier meat that is packed with more nutrients than I was ever getting out of the other commercial feedlot meat we used to eat.

We eat a lot of local organic eggs in our house. With all the peppers coming in right now they get used in omelets and quiches a lot. With the abundance of peppers it was time to make quiche. I made a crustless quiche.

Quiche with grilled zucchini

You can read about my recipe here. I also made a quiche during the Dark Days Challenge. It is very versatile and is a great way to use up bits of vegetables that are left over or to show off a main ingredient too. I had fresh onions to use up and many peppers on the counter so I used a combination of green bell pepper, banana pepper and Anaheim pepper and sauteed them along with fresh chopped onion.

Pepper mix

Where did it all come from:

  • Eggs – Don – 12 miles away
  • Cheese – I made it using milk from Strykly Dairy
  • Milk – Strykly Dairy – 100 miles
  • Peppers – Combination between my garden & neighbors garden
  • Onion – My garden
  • Zucchini – From my neighbor

You can click on the SSFC badge above to link to all the other participants and see what they cooked this week.

Sincerely, Emily

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8 Responses to SSFC: Quiche with grilled Zucchini – #3

  1. Angela says:

    I’ve noticed the same thing about my local meals–they’ve all been vegetarian so far. I agree with you on all 3 points and find myself not wanting a lot of meat when the weather is hot. Maybe it feels to heavy? I’ve gone meatless in the past, but my husband is a die-hard carnivore. We’re trying to buy more grass-fed, local meat, and I think it’s healthier for us in the long run. The quiche looks delicious!

    • Hi Angela, My husband is a “meat & potatoes” kind of guy and like hot meals. He really isn’t putting up a fuss about the vegetarian meals. I agree, the more grass-fed meats the better. That is all I buy and I know we are healthier because of it and staying local with our $ helps our community too.

  2. sybaritica says:

    Lovely recipe. I love grilled zucchini more than any other way. Tonight I am going to grill a couple and then stir fry them with a few mushrooms and cherry tomatoes as a side for steak!

  3. Victoria says:

    Ditto on the decrease in meat. We’re much more thoughtful about it these days….especially when we’re drowning in produce from the yard & CSA! The quiche looks fantastic. We’re making mini-quiche w/ gruyere, challa, and chard tomorrow….getting 12 eggs a week from the CSA so they’re not just for breakfast anymore!

  4. Jes says:

    Hooray for more veg meals! I find it be one of the best parts of summer–and your quiche looks stunning! I’d love to try a slice of it if I could 🙂

    • Thanks Jes. I love the variety of fresh vegetables in the summer, just missing the fresh salad greens. If my zucchini plants would just take off I would be one happy camper. Glad I can get them at the farmers market!

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