Quiche is one of those things that is harder to mess up than it is to make. Plus, it feeds a crowd, is totally versatile to what you have in your fridge. Basically, you can sub in any vegetables, herbs, cheeses, or spices you would like.

After accidentally ordering Blue Apron meals, my friend Maddy, the NW MI Food and Farming Network VISTA, and I found ourselves in a conundrum. Both of us work for jobs that tout the necessity of buying locally, especially food, and here we were, with a huge box full of mystery produce, meat and dairy products. Awkward!

Long story short, we still made the meals. They were tasty and easy to prepare, though in my opinion, Blue Apron took the heart out of cooking. There was no measuring, no substitutes, and no leftovers. Below, you can see the goat cheese, mushroom, chard quiche that we made.

In response to Blue Apron’s version, Maddy and I teamed up to make a totally Michigan-sourced quiche, crust and all. The flavor (and color!) was so much better!

We chose to make potato, kale, goat cheese quiche instead. It is true that our quiche took 30 minutes longer to make than Blue Apron’s meal, but ours did provide leftovers for the two of us.

Here’s what we did:

Michigan Pie Crust: 10 minutes, plus chilling time

5oz (10 tbsp) Shetler Family Dairy Butter, cold and cut into chunks

150 grams (1 cup) Grand Traverse Culinary Oils & Flours Hard Red Spring Wheat

Pinch salt

Ice Water

In food processor, add flour and salt. Pulse briefly to mix. Add in butter and pulse several times, until somewhat combined with chunks. Add a bit of water and pulse. Keep adding water, one tbsp at a time, til dough just comes together.

Turn out dough onto a floured surface. With floured hands, briefly knead until it comes together. Wrap in plastic wrap and place in freezer, at least 1 hour before use.

Filling: 15 minutes, 40 minute bake time

2-3 garlic cloves, minced

1 Providence Farm shallot, minced

1 tbsp GT Culinary Oils Herbes de Provence Sunflower Oil

1 or 2 medium-sized Second Spring Farm potatoes, diced (peeled if you wish)

1 good handful of 9 Bean Rows baby kale, stemmed and chopped

½ cup Meadow View Dairy goat cheese, crumbled

4 farm fresh eggs, beaten and seasoned

Salt and Pepper

Preheat oven to 375degrees. Add oil to pan over medium heat. Add minced garlic and shallots and cook until soft. Add in chopped potatoes with a little water. After about 7 minutes, add the chopped kale. 4 minutes later, the kale should be wilted and the potatoes beginning to soften, but not cooked through. (they will keep cooking in the oven).

During that time, you can roll out your thawed pie crust on a floured surface till about ¼ inch thick and big enough for your 9inch pie pan. Place in pie pan and cut off excess crust. Crimp edges using fork and prick the bottom with fork tines.

When the potato filling is ready, pour into pie crust, crumble in goat cheese, and pour in beaten eggs. Place in preheated oven for about 40 minutes. Let cool and serve with hot sauce, if desired.

Emma Beauchamp is the NW Michigan Local Food Coordinator and Communications Manager with Taste the Local Difference. Contact her at emma@localdifference.org