My son has been allergic to eggs since birth, so it has been a loooonnnnggg time since I’ve made a quiche. We used to love them. Now, he can eat eggs again! And this week I guess I overbought on local, pastured eggs. So for a quick lunch when Jeff was home working on the barn, I made a quiche from odds and ends of local vegetables.
The ricotta cheese I used is definitely a frugal option — as I make it from the leftover whey from my other cheeses (chevre, queso fresco, and feta). I could say it is a recycled cheese. 😉 But the process of getting it out of leftover whey requires heating the whey to near boiling, so ricotta is not a raw cheese. That makes it a good option for a baked dish, because I hate to bake raw cheeses – why would I voluntarily kill all that probiotic goodness?
Quiche Formula
This is a general quiche formula – feel free to use whatever local, seasonal veggies, or cheese you have on hand. Also, other herbs are very good, too; I stuck with a simple dried parsley.
Quiche
Ingredients
- 1/2 to 1 onion optional
- 1/4 to 1/2 bell pepper optional
- cabbage and/or other local, seasonal veggies
- 8 organic or pastured eggs
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1/2 cup ricotta cheese *
- coconut oil divided use
Instructions
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Saute onions, bell peppers, and cabbage (plus any other veggie) in unrefined coconut oil until soft.
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Whisk together: eggs, sea salt, ground pepper, garlic powder, and dried parsley.
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Mix in 1/2 c. ricotta cheese.
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Rub coconut oil all over 9 inch pie dish.
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Put sauteed vegetables in bottom.
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Pour egg mixture over.
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Use fork to mix all together slightly.
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Bake at 350 degrees for about a half hour, until firm and edges are brown.
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Let sit 10 minutes before cutting into pie-shaped wedges.
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Serve and enjoy!
Recipe Notes
*I have a recipe for ricotta cheese in our Cultured Dairy eCourse or eBook.
What do you add to your quiche?
...without giving up the foods you love or spending all day in the kitchen!
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Quiche is a wonderful way to use up bits and pieces. I haven’t made one for awhile but I always love it when I do. Regarding the ricotta; I’m attempting my first batch of it right now. I just finished heating my whey and am letting it cool now. I’m excited to find a use for all the whey I have.
.-= Millie´s last blog post… Tuesday Twister October 6 =-.
The quiche looks delicious!
wow! That looks great. It looks so fluffy and light. I love that you make your own cheese too….:-)
Thanks for sharing!
.-= Kimi @ The Nourishing Gourmet´s last blog post… Pennywise Platter Thursday 10/8 =-.
My son also had an egg allergy. Please share what you have done that helped your son recover from his egg allergy. Thanks!
Allison – If you follow the link in the post “C. can eat eggs again” you’ll be able to read that. Or click here:
https://traditionalcookingschool.com/2009/09/11/reverse-allergies-through-nourishing-foods/
LOVE quiche! I need to buy another quiche pan as mine got a nice crack the whole way through. I could use a pie pan, but it’s just not a quiche pan, LOL!!
Michaela – Quiche pan? Never heard of it! I bet that’s a fun thing to have. I hope you find another. 🙂