The farmers markets are opening, which means I have launched my annual hunt for recipes using fresh produce. During a recent lunch at Atria's restaurant in McMurray, I thought I would take a shot and ask co-owner Linda Sam if her chef, Josef Karst, would share one of his recipes with our readers. And within a few days I received today's recipe. A quick trip to the grocery store and I was in my kitchen making Chef Karst's quiche -- and I loved it. The dish, which isn't on the menu but rather is served for special occasions, is delicious and it makes a spectacular presentation. Another plus is that it's easy. Instead of making the pastry layer from scratch, I used a store-bought pastry sheet. What I love most about this quiche is the fresh tomato and basil garnish.

Linda Sam describes Chef Josef, as she calls him, as her renaissance man. "He's an artist, musician and chef."

He is without a doubt an artist in the kitchen.

Chef Karst, 47, was born in Mittelreidenbach, Germany. He graduated from culinary school as commis de cuisine (apprentice chef) in 1980, and became a certified culinary educator in 1986 through Poppe + Neumann. In the 1980s he worked as chef saucier at Hotel Kulm in Valbella, Switzerland and later as executive chef at Gasthof Helmer in Schwangau, Germany. From 1989 to 1995 he was executive chef and owner of Brauhaus Meisenheim in Germany and came to Atria's in 1999.

You can meet Atria's Restaurant Chef Josef Karst when he demonstrates vegetable crepes at the "Third Thursday" event at the Farmers Market at Pine Community Park on June 18. The market runs from 3 to 6 p.m. Thursdays.

Chef Josef's Fresh Vegetable Quiche

PG tested

• 1 frozen puff pastry sheet, thawed
• 1 cup chopped baby carrots, roughly chopped about 3/4 inch
• 1 cup chopped red peppers, roughly chopped about 3/4 inch
• 1 large banana pepper, roughly chopped about 3/4 inch
• 1/2 cup fresh sun-dried tomatoes, roughly chopped about 3/4 inch
• 1 cup asparagus tips (do not chop)
• 1 cup snow peas (do not chop)
• 1 cup salted butter
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper to season
• 1 cup sour cream
• 8 large eggs
• 12 ounces shredded mozzarella
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup fresh basil, chopped
• Fresh tomatoes, thinly sliced, about 2 medium

Roll pastry into a 9-by-13-inch rectangle and place on a cookie sheet (or as close to 9-by-13 inch as possible). Score pastry and bake 11 minutes at 350 degrees. Set aside to cool.

Toss vegetables including asparagus and snow peas together. Set aside. Melt butter over medium heat, add vegetables and saute 5 minutes. Turn off heat; add cream, salt and pepper, sour cream, eggs and mozzarella cheese; stir until combined.

Place baked pastry into a greased 9-by-13-by-2-inch baking pan, pressing the pastry down to get a level crisp crust. Preheat oven to 315 degrees.

Pour the vegetable mixture over pastry. Sprinkle with parmesan cheese. Bake approximately 35 minutes or until set. Rest quiche 20 minutes. Garnish with thin slices of tomatoes, fresh basil; drizzle olive oil over tomatoes and basil. Serve.

Serves 10 depending on serving size.

-- Chef Josef Karst

Requests

Sue Mort, San Diego: "I attended Butler Junior High School from 1970 to 1972 and loved the butterscotch brownies and peanut butter brownies served in the cafeteria. They were super moist and more like a really dense cake. They were frosted with white icing. If someone has the recipe for either one or both, I would feel 13 years old again!"

Candy Zaborowski, Tobaccoville, N.C.. and formerly of Pine: " I was hoping you could help me find a recipe for beef tips with brandy sauce that the Top Shelf Restaurant, Downtown, served years ago, and for the crab cakes from Hartner's Restaurant, Cranberry."