The quiche, a simple idea with so many possibilities for variation, can satisfy for any time of day or night. It leaves you light to float on with your next adventure.
Non-GMO, organic, local, free range, grass-fed ingredients:
3-5 eggs depending on the size of your baking dish
Any leftovers such as chicken, beef, and vegetables. We used leftover cauliflower.
Fresh vegetables and herbs. We used broccoli, spinach, and garlic.
Olive Oil, Salt, Pepper
1 cup of Bone Broth (This makes a lighter quiche) or Kefir
Our Perfect Pie Crust Recipe for one crust, pressed into the waves of a tart dish.
Follow the recipe for the crust, roll out or press out until it fits your dish. This crust is flakey and delicately delectable.
Take some leftovers and lay thinly as the bottom layer. Break broccoli and cauliflower into small florets and cut up the stalk into small pieces as well and add in.
In a bowl add 3-5 eggs, bone broth, spinach, salt and pepper, and a splash of olive oil. Whisk up with a fork.
Pour the egg mixture over the top of the dish and place in the oven at 350 degrees F. Bake for 40-50 minutes or until the quiche is more firm than liquid and kissed with a golden brown.
Slice it up like a pie and serve warm. Store in the refrigerator covered or make a foil negative shape where the missing pieces are to protect the cut sides. Heat up the quiche slices in a pan with a lid on or tipped, while keeping an eye that the crust doesn’t burn. You can always add a few tbsp of water/broth to anything to help it steam-heat without burning, but not too much water unless you want a sauce which is very nice for pasta, chicken, stews, and more!
This recipe is perfect for experimenting with new ideas and trying out a combination of your favorite flavors.