Quick Quiche

Quiche is a huge favorite in our house. I love the flexibility. You really can throw just about anything in there and get a fairly quick, nourishing meal for any time of day. Add meats, cheeses, and leftover cooked veggies. If you come to our home during breakfast time, don’t be surprised if there is a quiche in the oven. I love the ease of putting one together and how well they come out. Guests are always pleased. I always make mine crust-less because it much less time consuming that way. You can always serve bread/toast along side if you like.

Supplies:
Need 8×8 Glass Dish
Blender or bowl & spatula or spoon for mixing

Ingredients and Recipe:
8 Pastured Eggs
1 Cup Raw Goat Milk or Yogurt (Goat, Sheep, Organic A2, Organic Whole Greek)
1/2 Cup Pecorino Romano Cheese or Non-Fortified Nutritonal Yeast
1/2 Tsp redmondrealsalt or celticseasalt
1/2 Tsp Organic Paprika
1/2 Tsp Organic Garlic Granules
1/8 Tsp Organic White or Black Pepper

Whatever leftover veggies/meats you have & if they’re raw, give them a quick sauté in ghee and season as you like. I used two leftover sweet potatoes and some sauteed baby bella mushrooms in this one in the picture.

Butter/Ghee for greasing dish ( I just open up the butter and smear it around the bottom.)

Pre-heat your oven for 350 degrees. Put measured ingredients into the blender or bowl and mix well. Put cooked veggies and chunkier or shredded cheeses into the greased dish. Pour egg mixture into baking dish. Shredded cheeses, if using, can also go on top. Bake for 35-45 minutes depending on your oven.

Quiche go great along soup in the winter and salad in the spring.

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