In the refrigerator were eggs, Half-and-Half, Havarti cheese and bacon. On the counter there were the Icicle radishes harvested earlier in the day, tomatoes from the garden, and a beautiful yellow onion.
Dinner would be a crustless quiche.
Here’s what I did. I washed and sliced the radishes into chunks, coated them with a little olive oil and roasted them for 30 minutes in the oven. This took a lot of the peppery bite out of them and gave them a pretty glaze.
Then I sliced three strips of bacon into bite-size morsels and fried until half done adding a chopped yellow onion and cooking until the onion was transparent. Next, I added the cleaned radish greens chopped bite-size and cooked them until they wilted.
In a bowl I whisked 5 eggs and a little Half-and-Half. Once mixed I added the Harvarti cheese cut into small pieces.
I coated a pie pan with olive oil spray so the quiche wouldn’t stick, filled it with the bacon mix and placed the roasted radishes and chopped tomatoes on top and poured the egg mix over everything.
Bake at 350º until center is firm about 30 minutes in my oven.
Another nice healthy dinner from the garden.
P.S. My husband liked it.
P.S.S. The roasted radishes were really good alone. I plan to add these to a roasted vegetable side dish in the future that includes carrots, Brussel sprouts, parsnips, potatoes and more.