quiche tart, prior to baking
My campus began a Locavore Challenge on Wednesday, and I've been wracked by guilt--I haven't been stretching beyond my pre-existing local boundaries. Eating locally is in some ways harder for vegetarians like myself; while we have lovely grassfed, organic, free range beef and chicken in these parts, local soy products, dried beans, and nuts have been nearly impossible to find.
And so today, with a little extra time, and an egg white left over from making this week's TWD recipe, creme brulee, I set about to make a quiche in my yet unused tart pan. (I lost my pan somewhere in the last year's two moves).
I made a simple Pate Brisee crust, roasted garlic, and caramelized onions with fresh thyme. I wilted handfuls of spinach, sliced roasted peppers, thinly sliced smallish tomatoes, grated stravecchio (wisconsin parmesan style cheese), and chiffonaded basil.
After freezing and then blind baking the tart crust, I assembled the tart. I slipped it into the oven and headed back to the business of answering work emails and preparing for another week of classes.
quiche tart, in its golden, baked splendor
I served the tart with roasted yukon gold potatoes and roasted broccoli. The only items in the entire meal not locally produced and sourced: flour, olive oil, salt, pepper, red pepper flakes. A vegetarian locavore success!
a delicious locavore feast
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