While cleaning out the freezer to make room for new dwellers, I came across an extra disk of pastry dough. Jackpot. I threw it in the fridge and rolled it out the following evening for quiche. The majority of this dish was harvested from our humble little acre. Total bliss.
Rustic Cast Iron Skillet Quiche: (serves 6)
*6 fresh eggs
*2 cups fresh jersey milk
*1 sweet onion, sliced
*a handful of cherry tomatoes, quartered
*4 strips pastured thick cut bacon, cooked until crispy and chopped into pieces
*3 cups fresh spinach leaves, rinsed
*1/4 cup local cheddar, shredded
Follow crust making steps from April's Nettles Quiche post. Instead of using a basic pie dish, place pastry in a large, buttered cast iron skillet.
Preheat oven to 375.
Whisk egg, milk, sea salt and pepper in a medium mixing bowl. Set aside.
Sprinkle half of the chopped onion and tomato in the bottom of prepared crust. Add all of the fresh spinach. Top the spinach with remaining onion and tomato. Pour the egg mixture over contents. Sprinkle the bacon, and cheddar over top.
Bake on center rack of oven until middle of quiche puffs and the top is golden. Allow to cool slightly before slicing and serving, garnished with chopped basil.