Quiche

Mikah 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 Mikah 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. Saute (all diced) onions, bell peppers, and cabbage in unrefined coconut oil until soft.
  2. 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.
  3. 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.
  4. Bake at 350 degrees for about a half hour, until firm and edges are brown.
  5. Let sit 10 minutes before cutting into pie-shaped wedges. Serve and enjoy!

I’m submitting this post to Pennywise Platter Thursday at The Nourishing Gourmet.

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Wardeh

Wardeh (”Wardee”) Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They live on five and a half gorgeous wooded acres, which they are in the process of turning into a productive homestead. Wardeh’s passions are healthy cooking and sewing practical wool garments, although she loves to create just about anything from scratch, should the mood hit right. Wardeh teaches traditional and natural cooking skills and principles at the GNOWFGLINS eCourse, an extension of this blog. Her family blog is Such Treasures.

12 responses to “Quiche”

  1. Millie

    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 My ComLuv Profile

  2. Tiffany

    The quiche looks delicious!

  3. Pennywise Platter Thursday 10/8

    [...] Wardeh @ GNOWFGLINS –> Quiche [...]

  4. Kimi @ The Nourishing Gourmet

    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 ComLuv Profile

  5. Allison Low

    My son also had an egg allergy. Please share what you have done that helped your son recover from his egg allergy. Thanks!

  6. Michaela

    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!!

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