As the next addition to Adam Kemp Fitness, we will begin posting more recipes of nutritious food you can easily make for yourself! This is the first example of that; with a recipe provided by my sister, Emily! I hope you enjoy!
“This morning I took a trip to the Troy Farmers Market. I really love that this city really values local and fresh food, this a huge benefit of living in Upstate New York! I love being able to walk over to the market on Saturday morning/afternoon to get anything from vegetables to honey to homemade body lotions. The prices are comparable to groceries on produce/meats/dairy, and you know everything will be fresh. So anyway, as I was there, I decided it would be a perfect day to make a quiche…one of my favorite things to eat in the winter (aside from soup!)
Recipe: Crustless Winter Vegetable Quiche
Use a quiche pan (you could also use a pie pan as well)
- 1 tablespoon butter
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper, plus more to taste
- 2 cups of chopped and sautéed butternut squash
- 1 chopped and sautéed yellow onion
- 2 tbsp chopped fresh Thyme
- 8 large eggs
- 1 cup milk 1 cup grated cheese –you can be as creative as you want! Today I am using one recommended by a local farm in the photo below –
Preheat the oven to 400°F. Melt the butter in a cast iron or skillet over medium heat. Place the chopped butternut squash and onions until they are golden-brown and starting to caramelize, about 10 minutes.
Remove the pan from the heat and spread the onions evenly across the bottom of the quiche pan. Spread the butternut squash evenly over the onions. The dish or pan should look fairly full. In a bowl, use a fork to beat the eggs lightly with the milk, cheese, 1 teaspoon of salt, and 1/2 teaspoon of pepper, just enough to break up the yolks and whites.
This is a savory custard mixture.
Pour the custard over the butternut squash and onions and enjoy watching it fill in all the open spaces.
Add the grated cheese over the pan and distribute the chopped thyme.
Transfer the quiche to the oven and bake for 45 minutes to 1 hour. Once the surface is lightly brown all the way across, it’s fully cooked. Let the quiche cool for about 20 minutes – then your quiche is ready to enjoy!”