After several years in the big city, I moved to a cabin in the woods of Northern California. Inspired by local ingredients I create simple, beautiful, healthy recipes anyone can make.

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The heirlooms that are coming in our CSA box right now are so flavorful! I sliced them up and laid them in a quiche for a light dinner with salad. I bought a roll of pre-made pie crust, but you could certainly make your own. For a richer egg mixture, use cream instead of milk. Depending on the size of your pie dish, this make take more or less than 40 minutes to cook- just give it a jiggle in the oven to see if the egg had hardened. You can lay foil over the top of the quiche half way through cooking to keep your crust from getting too brown. Serve warm or at room temperature with salt and pepper. Photos, Illustration and Recipe by Erin Gleeson for The Forest Feast
The heirlooms that are coming in our CSA box right now are so flavorful! I sliced them up and laid them in a quiche for a light dinner with salad. I bought a roll of pre-made pie crust, but you could certainly make your own. For a richer egg mixture, use cream instead of milk. Depending on the size of your pie dish, this make take more or less than 40 minutes to cook- just give it a jiggle in the oven to see if the egg had hardened. You can lay foil over the top of the quiche half way through cooking to keep your crust from getting too brown. Serve warm or at room temperature with salt and pepper. Photos, Illustration and Recipe by Erin Gleeson for The Forest Feast
The heirlooms that are coming in our CSA box right now are so flavorful! I sliced them up and laid them in a quiche for a light dinner with salad. I bought a roll of pre-made pie crust, but you could certainly make your own. For a richer egg mixture, use cream instead of milk. Depending on the size of your pie dish, this make take more or less than 40 minutes to cook- just give it a jiggle in the oven to see if the egg had hardened. You can lay foil over the top of the quiche half way through cooking to keep your crust from getting too brown. Serve warm or at room temperature with salt and pepper. Photos, Illustration and Recipe by Erin Gleeson for The Forest Feast

The heirlooms that are coming in our CSA box right now are so flavorful! I sliced them up and laid them in a quiche for a light dinner with salad. I bought a roll of pre-made pie crust, but you could certainly make your own. For a richer egg mixture, use cream instead of milk. Depending on the size of your pie dish, this make take more or less than 40 minutes to cook- just give it a jiggle in the oven to see if the egg had hardened. You can lay foil over the top of the quiche half way through cooking to keep your crust from getting too brown. Serve warm or at room temperature with salt and pepper.

Photos, Illustration and Recipe by Erin Gleeson for The Forest Feast