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 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?
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
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