Summer Fresh Farmstead Quiche

Everyone who knows us, knows we’re foodies. We love to find quick and easy ways to eat fresh foods from the garden, and often our creativity is born out of a necessity to use up something that we suddenly have an abundance of!

Today’ it’s eggs, summer squash, and goat cheese that’s taking up too much space in the fridge! Oh, and we’re forever hungry this time of year, as our workload on our little farmstead increases as the days grow warmer and longer, so finding something fresh and nutritious to have on hand and ready to eat when we take a break is a huge plus.

We have chickens…. lots and LOTS of chickens. And goats. Lots and LOTS of goats. And then there’s the garden… well, you get it. Here’s a quick and easy quiche recipe that doesn’t require you to make a crust, which is a huge time saver and in case you’re counting, it’s also a calorie saver!


  • 4 Uncooked flour tortillas (can be homemade, or found packaged in the refrigerator or freezer isle of your local grocery store) This becomes your crust.
  • 1 dozen eggs, beaten
  • 1/4 cup fresh goat milk (cow milk will be just fine too!)
  • 4 ounces fresh Chèvre goat cheese, crumbled
  • 1 medium-small squash (we used Cozelle), quartered lengthwise and sliced
  • 4 large mushrooms, chopped
  • 4 Small Sweet Peppers, we used red and yellow
  • 2 green onions (scallions), chopped
  • 1 small handful (3-5 large leaves) of fresh basil, finely chopped
  • Salt and pepper to taste
  • Organic olive oil, or other cooking spray/oil of your choice


  1. Lightly spray pie pan with organic olive oil, then line with 4 uncooked flour tortillas.

2. In a large bowl, whisk eggs and milk together with salt and pepper, set aside.

3. Layer on top of the uncooked tortillas the green onion, mushrooms, peppers, squash, basil, and goat cheese. I like to salt and pepper a little as I go within the layers, and periodically will throw in some seasonings like Italian mix, Herbs de Provence, or whatever the mood that strikes. You can literally use any combination of ingredients and seasonings you’d like, including adding ham or other cooked meats, so have some fun!

4. Pour over the layered raw ingredients the egg mixture and bake on the center rack at 350 degrees for about an hour. You’ll know it’s done when the top rises and is very lightly browned.

Light, fresh, and oh so satisfying!

Allow to cool for 10-15 minutes, slice into 8 servings and serve warm, or can also be eaten chilled depending on your preference. Enjoy your quick and easy taste of summer!

Published by Eagle's Dell Farm

We're foodies, homesteaders, small farmers, Mini-Nubian and Nigerian Dwarf goat breeders, Dutch Belted Cow Milkers, dog-chicken-duck-and-geese raisers, organic gardeners, cheese makers, soap makers, bakers, bottlers of good things, and preservers of good food! We grow most of what we eat, and share our farm fresh goods at the farmers markets, local specialty stores, and online. Come join us for this ever changing journey as we learn and grow each step of the way!

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