Late Summer Thin Crust Veggie Quiche

Late Summer Thin Crust Veggie Quiche

This fabulous recipe comes to us by way of the lovely Audra of The Farmer’s Daughter’s Peaches! For the crust, use your favorite thin crust recipe either regular or gluten free work—here’s the recipe Audra used.


(For the Crust) Gather:

 2 cups flour

1 tsp salt

10-12 tbsp butter

12 tbsp cold water (or more as needed to get nice firm dough that isn’t too sticky.)



  1. Mix flour and salt together.

  2. Cut in the butter.

  3. Add water one tablespoon at a time and mix to see how much more you need until you get a firm dough that isn’t too sticky.

  4. Roll out the crust into a very thin, wide rectangle. Place the crust on a baking sheet with enough crust to go up the edges of the pan so the egg mixture will not spill out.

  5. Poke holes in the bottom of the crust with a fork and blind bake at 375 for 10 min.

(For the filling) Gather:

1 Further Up Farms onion (small-medium), diced.

1 Further Up Farms medium zucchini, peeled with a peeler into strips

1 Further Up Farms yellow squash, peeled with a peeler into strips

12 eggs

1/4 cup milk of your choice

1/2 tsp salt (or more to taste)

1/8 tsp black pepper

1/3 pckg Further Up Farms thyme (leaves removed from the stems)

1/4 tsp paprika



  1. Sautee the diced onion.

  2. Beat together the eggs, milk, and seasonings. Add the onion to the mixture.

  3. Pour into the blind baked crust and top with the ribbon strips of squash.

  4. Bake at 375 for 30 min or more until set.

  5. Enjoy!



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