This savoury pie is adaptable for whatever greens and cheeses you have on hand. It is unlike a quiche in that it has no milk and fewer eggs, and needs only 20 minutes to bake.
*Abundance options are variations that change with the seasons and your waistline:
May be topped with thinly-sliced tomatoes sprinkled with basil and cheese before baking.
No zucchini needed! In spring you can make this with garlic scapes, 2 cups chopped, plus 2 cups chopped greens such as spinach, lettuce, parsley, chard, kale. Any 4 cups assorted chopped greens and veggies can be put into this pie. Experiment and vary the cheeses to find your favourite combinations.
For a healthier but still delicious version, replace butter with olive oil; leave out or replace bacon with lean ham or smoked salmon, or experiment with other savoury layer such as snipped nori or dry-drained chopped kimchee; try low-fat cheeses.
You can replace crescent rolls with a crust made of ordinary 100% wholegrain or multigrain bread, including the crusts, trimmed to fit the pan. The short baking time toasts the bread without burning it. This is a good option for a smaller pie in a 9” crust with 2½–3 cups chopped veggies, 2 eggs, etc.
Knuckle Down Farm is a small-scale organic market garden sitting on a quiet back-channel of the Trent River. We grow over fifty varieties of vegetables, herbs, and flowers with care and individual attention.
Our CSA veggie shares provide fresh, delicious, organic produce all summer while connecting members with the place their food is grown and the farmers who grow it. You can also find us at the Dufferin Grove farmers' market.
Farmer Jenny started Knuckle Down Farm in 2012 and moved to Quinte West in 2014.