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.
- 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!
I’m submitting this post to Pennywise Platter Thursday at The Nourishing Gourmet.
About Wardeh
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Take the guesswork out of what to fix, what to buy and what to prepare. This week:
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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 “Mikah can eat eggs again” you’ll be able to read that. Or click here:
http://gnowfglins.com/2009/09/11/reverse-allergies-through-nourishing-foods/
Twitter: thevintagewife
says:
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.