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.
- 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
Saute onions, bell peppers, and cabbage (plus any other veggie) in unrefined coconut oil until soft.
Whisk together: eggs, sea salt, ground pepper, garlic powder, and 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!
What do you add to your quiche?
just 15 minutes of hands-on time!
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