Broccoli and Mushroom Quiche
3 cloves garlic (non local)
1 variety pack (10-12 oz) mushrooms from Hamuakua Coast Mushrooms (Hilo FM), chopped
3 onions (Maui) diced
3 eggs (Big Island Poultry - still out of local eggs)
8 oz ricotta (Puna Goat)
dash Worcestershire (non-local)
1 T grain mustard (I used Old Hawaii Recipes Sweet Maui mustard which is milder than most so used 2 T)
1 T finely chopped basil (BI, no spray)
2/3 C broccoli flowerets, chopped (BI)
1 medium to large sweet potato (BI)
about 6 T rice flour (non-local)
Preheat oven to 350 degrees. Sautee first three ingredients until thoroughly cooked and moisture is evaporated. (This took about 30 minutes in my cast iron skillet). While it's cooking down, thinly slice and boil sweet potato till soft. Drain. In a bowl, mash potato with 1 egg and enough rice flour to make a paste. Add a bit of salt/pepper and use your fingers to smoosh the paste into a 10 inch pie shell to make a pie crust. Bake about 6-8 minutes on 350, depending on thickness. Let cool.
In a separate bowl, mix 3 eggs, cheese, Worcestershire, mustard, basil, broccoli, about 6 T water and salt/pepper to taste. When mushroom mixture has evaporated most of its moisture and been reduced in size by at least half, add to the cheese mixture. Poor into pie crust and bake at 350 for about 35-40 minutes, or until it's set.