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Green & Yellow Quiche



  • 1 tablespoon olive oil
  • 1 small zucchini, cut into small dice
  • 1 small yellow squash, cut into small dice
  • 1 cup half-and-half
  • 2 eggs
  • 2/3 cup shredded Gruyere cheese
  • 3 tablespoons Basil Pesto
  • 1 tablespoon cornstarch
  • salt and fresh ground pepper, to taste

No Roll Pie Crust

  • 1 1⁄2 cup all-purpose flour
  • 6 tablespoons shortening
  • 3 tablespoons powdered sugar
  • 3 tablespoons butter
  • 6 teaspoons cold water



  1. Preheat oven to 350 degrees F.
  2. Heat the oil in a skillet, and saute the zucchini and yellow squash over medium-high heat until golden, about 5 minutes.
  3. Season with salt and pepper, allow to cool slightly.
  4. In a small bowl, whisk together the half-and-half, eggs, Gruyere, basil pesto, cornstarch, and salt and pepper to taste.
  5. Add the vegetable mixture, and stir well. Pour the filling into the uncooked crust, and bake until set, 25 minutes.

No Roll Pie Crust

  1. Put all ingredients into a small mixer bowl.
  2. Beat at medium speed until all particles are well blended.
  3. Press firmly onto sides and botton of quiche pan.


*Submitted by Sue Adams, Mark Adams Greenhouses


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