Here's some almost-local quiches. I used gluten-free cornbread from Dufferin Grove market (locally made, some non-local ingredients). The wild garlic and mushrooms come from just outside of Toronto, and eggs, yogurt and feta cheese are available from numerous organic farms around the GTA all year round.
*Note - this makes 4 mini quiches. They keep well for a few days in the refrigerator, and reheat in the toaster oven.
4 slices of cornbread
4 tsp olive oil, more for sauteing
1/2 cup sliced mushrooms
1 stalk wild garlic, minced
1/2 plain 3% yogurt
1/4 crumbled feta cheese
salt and pepper
Preheat oven to 350. This is a three part recipe. First, the vegetables. Saute the mushrooms and wild garlic in some olive oil in a pan.
While the vegetables cook, make the crust: oil four muffin tins with olive oil. Press slices of cornbread into muffin tin, creating 4 mini crusts. Don't worry about crumbling or squishing the cornbread - just mold and press, then cook for 3 minutes.
Meanwhile, the custard: combine the eggs, yogurt, feta, salt and pepper in a bowl. Whisk with a fork.
Combine everything: take the crusts out of the oven, fill with mushrooms, then top with the egg mixture, and bake for 10-15 minutes, until the egg is set. Remove from the muffin tins.
You could really make these with any vegetable filling you like, or switch up the cheese! Say, tomatoes and basil with mozzarella, or broccoli and cheddar. Also, you could try using plain old whole wheat bread, or even filo pastry for the crust.