mini quiches filled with sunchoke and carrot

The farmer's market started up again! The pickings are still slim but the promise of the coming season is in the air. The best new addition of local seasonal produce in our lives is mixed braising greens (spinach, kale, chard, etc).

With our in-season greens, sunchokes and carrots we made mini quiches. They are perfect morsels for packing in a lunch. Plus, the mini quiches offer more crust per serving --- which is how we like it.

Serving Size: 12 mini quiches

Crust Ingredients:
2 1/2 c. flour
1 t. salt
2/3 c. canola oil
1/3 c. cold water

Quiche Filling Ingredients:
3 eggs
1 c. whole milk
2 c. greens, chopped finely
1/2 c. sharp cheddar cheese, diced
1/2 c. sunchokes, diced
1/2 c. carrots, diced
1/2 c. onion, diced
3 cloves garlic, minced
1 T. canola oil
salt

Butter a muffin pan. In a bowl, mix together the crust ingredients until they come together. On a floured counter, roll out the dough 1/4" thick. Cut out circles with a bowl about 5" in diameter. Gather the edges and place in the muffin pan.

In a frying pan, saute the carrots and sunchokes with canola oil and a pinch of salt. After 5 minutes or so add the onions and saute the mixture until the onions are translucent. Add garlic and greens. Cook until the greens have softened. Allow to cool. Add cheese and disperse the mixture to each muffin compartment.

In a small bowl whisk together the milk and eggs. Cover the filling in each muffin tin with the egg/milk mixture. Put the muffin pan in a preheated oven at 375 degrees for 50 minutes or until a knife come out clean.