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  • Kiley

Iced Basil + Plum Green Tea and Farmer's Market Breakfast Quiche

Updated: Aug 29, 2019

August 01: { This Month's Tea + Toast } is an infused iced green tea and the easiest-ever breakfast quiche, both sourced with locally grown fruit and veggies.




Is it just me, or has summer '19 gone by in the blink of an eye? I am sitting here today already starting to dream about all the things I will create in my home and kitchen in the coming months. It feels exciting but at the same time feels insane to -- in the heat of the summer -- already be thinking about the cooler months that lie ahead in autumn!


This Month's { TEA }...


I am sharing one of my favorite mid-summer beverages: an Iced Basil + Plum Green Tea. Honestly, I could drink cup upon cup of this delicious infused tea, but it's actually okay to get carried away with this one as you wish, because green tea does offer lots of health benefits. Carrying on...


Though I prefer to use loose leaf if possible, I did use a lightly flavored Harney & Son's Citron Green Tea this last time, and turned out nicely! I've also used Organic Gyokuro from The Tea Spot, which is an organic Japanese loose green tea that I've come to love. You may use any type of green tea you like, as long as it doesn't have any strong floral notes and isn't infused with any other flavorings.


Basil + Plum Green Tea { 2 servings }


Ingredients: 2-3 bags green tea or 2 tablespoons loose leaf green tea

16 oz. filtered water plus 2 tablespoons filtered water

1 ripe plum

A few fresh basil leaves { reserve a couple pretty ones for garnishing if you'd like }

Sugar or light honey { not flavored! } to your preference

Ice cubes


1. Heat the filtered water until it reaches 170 degrees F, then steep the tea bags or loose leaf in the water in a pitcher for about 3-4 minutes. Take the bags out / drain the loose leaf. Refrigerate an 1 hour, or until the tea has cooled off to your liking. 2. While the tea is cooling, set the plum squarely on a cutting board and cut it into 4 pieces. Cut 3 of the 4 into cubes, and slice the remaining 1 lengthwise and set aside { for garnish }. 3. In a small bowl, muddle the plum cubes, the 2 tablespoons filtered water and the sugar or honey for about 10 seconds. 4. Spank the fresh basil leaves. 5. Place the plum mixture into the pitcher along with the basil leaves and stir! Add more sugar or honey to your preference.

When serving, fill up a tall glass with ice, pour in the tea, and garnish with the reserved fresh basil leaves and plum slices.

...& "Muah!" *kisses fingers like an Italian gentleman* Enjoy this drink with a friend!


This Month's { TOAST }...


Recently a friend gifted me some goodies from the local farmer's market that ended up contributing to the success of a bright, summer breakfast quiche. And actually, it was the first attempt I'd ever made at a quiche, but it ended up working out for me probably because of something I didn't discover until I began making it: you use PIE CRUST to make a QUICHE! Did anyone else not know this either, or am I the only one?! Anyways, it changed my life, because now I'm planning on making all sorts of quiches from here on out.


Farmer's Market Breakfast Quiche { 4 generous servings }


Ingredients:

Crust:

1 1/4 cups all-purpose or bread flour

1/2 teaspoon salt

1/2 cup butter, chilled and cubed

1/2 cup iced water


1. In a large bowl, combine the flour and salt. Cut in the butter cubes until the mixture resembles coarse crumbs.

2. Stir in the iced water, a tablespoon at a time, until the mixture forms a ball.

3. You may refrigerate this ball for up to 2 hours, but since I'm too hungry, I just stick it in the freezer for 10 mins, then roll it out and place it into a glass pie dish, smoothing down the sides to fit nicely into the dish.

4. Using a fork, press onto the pie crust edges to form a pattern of your choosing.


Quiche Filling:

8 eggs

2 cups of cheese { I used gouda & mozzarella, but you can use any cheese } 1/2 lb ground sausage { optional } 1 large heirloom tomato 1/2 a zucchini 1/2 a red onion Coarse Kosher salt Freshly cracked black pepper


1. Whisk the eggs in a medium-size bowl until smooth. Add the cheese, a couple pinches of salt and a few cracks of pepper, then stir until combined. 2. Saute the sausage until it is fully cooked; set aside. 3. On a cutting board, thinly slice the tomato and zucchini into circles. Cut the onion in half, then slice into half moons, keeping their rings together if possible. Begin layering the quiche, beginning with a little bit of the egg and cheese mixture. I layered: egg and cheese mixture, sausage, vegetables, a couple cracks of pepper, doing this twice & until I ran out of ingredients. The ingredients should at this point reach just about the top of the crust, and that is perfect and exactly what we're looking for.

4. Bake at 375 degrees F for about 35-40 minutes, or until the quiche's crust is golden brown and the eggs are fully cooked.

Once done, let the quiche sit on the stove for about 15 minutes to cool off and settle. Slice into 4 servings -- and enjoy with friends or family.

I'm telling you, this iced green tea and summer's quiche are meant for these last few moments of summer & a great Saturday morning combo! My next food post will be autumn-inspired { like what?! } and I'm sad about putting away my summer recipe ideas until next year. What about you? Are you ready for cooler weather and heartier kitchen goodies yet?


Tea ya later,

Kiley

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