Hurricane Quiche Cups

Quiche Cups

Hurricane Flats Farm in S. Royalton, VT lost 6 acres of organic vegetable crops to flooding, thanks to Hurricane Irene. Lots of folks are volunteering tomorrow to help clean up the damage. There will be a potluck lunch. What to bring under these circumstances? These quiche cup can be made with local ingredients . . . and don’t require any serving utensils – just a clean hand. I used large muffin tins (I doubled the recipe and ended up with 15 cups.) but they can also be made in mini-muffin tins and served as hors d’oeuvres.

Crustless Quiche Cups
(Quiche cups can be frozen and reheated in a microwave. Any combination of vegetables may be used. I used zucchini, chives and a few chopped cherry tomatoes from my garden, some local corn and a small chopped jalapeno pepper. You can experiment with other herbs and spices.)

1 ½ c chopped local zucchini (or spinach, chard, kale, etc)
2 local eggs
3/4 c shredded local cheese
1/4 c diced local green or red bell peppers
1/4 c diced local onion
nutmeg, salt, and pepper

Oil a 12- cup muffin tin. Combine ingredients. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees for 20 minutes, until a knife inserted in the center comes out clean. (It is a little tricky to get this out of the muffin tin – run a knife around the sides of each muffin and then nudge around again releasing the bottom. (The original recipe calls for foil muffin cups.)

Are you free to help? Volunteers can begin arriving at the farm at 9am and should wear work boots and clothes that can get dirty and bring gloves, bottled water, shovels, buckets and rakes if possible. Please also bring a lunch dish to share with your fellow volunteers. If you wish to get involved, please email and include your name and how many people you’re bringing.

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3 Responses to Hurricane Quiche Cups

  1. E. Baron says:

    These look delicious – what a great potluck idea. I’m sure the hungry workers will gobble them up. Did you really mean 2 eggs, or is it 12 or even 2 dozen? I love that they’re crustless, too. Thanks!

  2. uvlocalvores says:

    Hi Eleanor, The recipe really calls for only 2 eggs, though I always double the recipe; they are so nice to have for breakfast, lunch or supper.

  3. E. Baron says:

    Excellent! Thanks – I’ll give it a try.

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