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?
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.
- Saute (all diced) onions, bell peppers, and cabbage in unrefined coconut oil until soft.
- Whisk together: 8 eggs, 1/2 t. salt, 1/4 t. pepper, 1/2 t. garlic powder, 1 T. dried parsley; Mix in 1/2 c. ricotta cheese.
- Rub coconut oil all over 9 inch pie dish. Put sauteed vegetables in bottom. Pour egg mixture over. Use fork to mix all together slightly.
- Bake at 350 degrees for about a half hour, until firm and edges are brown.
- Let sit 10 minutes before cutting into pie-shaped wedges. Serve and enjoy!
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