New this year at camp is our garden, full of fresh vegetables and herbs for use in cooking class.  Not only are our campers using all this home-grown produce, but they are visiting the garden, learning about all the plants and picking it for use in their class.  There’s nothing like using fresh herbs in cooking and we’re very excited for the time when the tomatoes are fully ripe and can be eaten.  This quiche recipe has been used today to take advantage of the wonderful produce available to us.

Mini Quiches

Crust

1 stick butter

1 ½ cups all-purpose flour

¼ teaspoon salt

4 tablespoons iced water

Filling

6 eggs

½ cup to 1 cup shredded cheese

Finely chopped scallions

Preheat the oven to 425 degrees and spray a muffin pan with PAM.

Mix the flour and salt and cut in the butter until it’s all pea size.  Add the water until blended together to form a dough.

Roll out the dough thinly and cut out large circle shapes to fill the shapes in the muffin pan.  Place them in the individual sections, ensuring you press down into the corners to form a nice “cup” for the filling.  Bake for 8 minutes.

Whilst the crusts are cooking, beat the eggs in a bowl.  Once the time is up, remove the crusts from the oven and pour the beaten eggs into them.  Sprinkle the cheese and scallions on top and return to the oven for a further 15 to 20 minutes until the eggs have cooked through.

You can add many other things to the top of your quiches – try chopped chives or fresh spinach for a real savory treat.