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?
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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. 🙂