The fridge is officially void of CSA vegetables.
Which means I’m officially in trouble. For me, meal planning makes so much more sense when you have a fridge full of ingredients and you need to figure out what to do with them than when you have to come up with ideas and then grocery shop. Since the summer, I’ve been picking up a crate of vegetables every Wednesday from King’s Hill Farm and creating breakfast, lunch, and dinner out of that.
Our last delivery came the week before Christmas, and the last of the root vegetables has finally been eaten. These days, I open up the empty fridge and think “now what?”
Except eggs. We always have eggs. Because we’re getting a dozen of them delivered to our door step every Friday from Bryant Family Farm as part of an egg CSA and it really is the most wonderful little weekly package. Farm fresh eggs are far from your store bought variety. They’re so much more flavorful. And sometimes, they even still have feathers on them. How cute?
On average, we eat probably 10 eggs a week between the three of us, so eventually I’m left with a backlog of eggs that need to get consumed. Omelettes and stir fries and baked goods seem to be the way I usually go, but this particular evening, I was feeling quiche for dinner.
It may be dinner, but that doesn’t mean I can’t use all my favorite breakfast flavors: salmon with cream cheese, capers, and dill. Sticking with the theme, I should have most definitely used red onion, but I had previously purchased a pound of leeks with this quiche in mind, and I just went with it.
This easily was one of the most delicious dishes I’ve made in a while, and I give most of the credit to the farm fresh eggs. Even better, it reheats beautifully and is even good cold, so breakfast the next day was done.
Now to survive until June without the CSA. Will I make it?
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons olive oil, divided
- 1 pound leeks, washed, white and green parts sliced thin
- 4 ounce salmon fillet
- 3 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- ½ teaspoon Kosher salt
- Freshly ground black pepper
- 2 tablespoons whipped cream cheese
- 2 tablespoons capers
- 2 tablespoons dill, torn
- Preheat oven to 375F.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add leeks and cook until they soften and glisten, about 10 minutes. Transfer leeks to bowl.
- Pour remaining olive oil into skillet, add salmon and cook until just barely pink. Transfer to cutting board and let cool slightly. Using a fork, shred salmon into small pieces.
- In a large bowl, whisk together eggs, whole milk, heavy cream, salt, and a generous amount of black pepper. Add cream cheese and use a wooden spoon to break up, noting there will still be small lumps. Set aside.
- Roll out thawed pastry dough to fit a 9 inch shallow pie dish. Transfer dough to pie dish and use your fingers to press against the sides. Cut off excess dough and discard.
- Spread leeks across the bottom of the dough. Top with salmon flakes, then pour custard mixture over the top. Sprinkle capers and dill on top.
- Bake for 30-40 minutes, until the center is firm and the crust is golden brown. Let quiche cool for at least 10 minutes before serving.
Mmmmm!
writes AngieSounds delicious! I bought a salmon CSA this year, so this is now on my list of things to make with it.
Also – I think you might have the Egg CSA link pointed to a different Bryant Family Farm? I clicked on it to find out more (because I wanted to see if I could join) and it took me to a Bryant Family Farm in Kansas. I would love to hear more about an Egg CSA, especially if it is independent of a veggie CSA (which I am already signed up for this year). I’m lucky to find Yuppie Hill eggs at Metcalfe’s, but a lot of the time they are out of stock!
writes JessJess! CSA everything and never leave your house, I think we’re onto something :). You are right that I linked to the wrong farm, looks like there isn’t an official site, but I updated the link to the owner’s LinkedIn page as that’s the best link I could find! If you email me directly, I can also pass along his email address as that’s how I communicate with him!
writes VickyThis sounds great, Vicky!
writes Beth RomanThis looks amazing! I can’t wait to try it!
writes Carissa[…] (and for some reason, the occasion has been arising frequently as evidenced by the amount of quiche and persimmon tart we’ve been consuming lately). I see myself casually making puff pastry […]
writes Caramelized Onion and Ricotta Tarte Soleil - Things I Made TodayI wish I had known you were missing your CSA produce–I’d have brought you some of my extras today! You know running out means you need to do two CSAs next year, so you can eat leftovers all winter ;-) This quiche looks absolutely delicious and some of my Sitka Salmon may very well end up in here!
writes I WilkersonOoooff two CSAs may be needed, you’re right! Thanks for the offer :)
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