Crustless Quiche Recipe

Use farm-fresh eggs to make a nutritious meal with less than 10 minutes prep time.
By Deborah Niemann
March 2013
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Take control of your food supply from seed to plate; raise small and medium livestock for fun, food and fiber; and rediscover traditional skills to meet more of your family’s needs than you ever thought possible.
Cover Courtesy New Society Publishers
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Homegrown and Handmade shows how making things from scratch and growing at least some of your own food can help you eliminate artificial ingredients from your diet, reduce your carbon footprint and create a more authentic life. Author Deborah Niemann writes from the perspective of a successful, self-taught modern homesteader, in a well-illustrated, practical and accessible manual for a simpler life. In this excerpt, get tips for using your poultry to its full potential. The following excerpt is a recipe for quiche, a great way to cook with eggs from your backyard flock. The modern homesteader can use up farm-fresh eggs for this delicious recipe.  

You can buy this book from the GRIT store: Homegrown and Handmade.

More from Homegrown & Handmade:

Cooking With Eggs From Your Backyard Flock 
Easy Homemade Noodles Recipe
Farm-Fresh Chicken Soup Recipe
Homemade Mayonnaise Recipe 
Brioche Recipe 
Turkey Stroganoff Recipe
Crème Brûlée Pie Recipe 

On those busy spring days when you are working long hours, either in the office or planting the garden and tending goats in labor, this makes a nutritious meal with less than 10 minutes prep time.

Crustless Quiche Recipe

Makes 4 servings. 

1 1/3 cups milk
3 eggs (or 4 egg whites and 1 whole egg)
3/4 cup flour
1 onion, diced
Vegetable, meat, and cheese options:
• broccoli and cheese: 2–3 stalks raw broccoli and 3 cups shredded cheddar
• spinach and feta: as much raw spinach as you can layer in the pan and 12 ounces crumbled feta
• tomato and cheese: 3 tomatoes, sliced, 10 ounces crumbled chevre or shredded mozzarella, and basil
• meat and cheese: 1 pound crumbled, browned, ground beef, lamb, or turkey, and 8 ounces cheddar, shredded

If you use frozen broccoli or spinach, you need to thaw and drain before using or the quiche will be watery and not very attractive.

Put the milk, eggs and flour into a blender, cover, and blend on medium for 30 seconds or more to thoroughly mix.

Butter and flour a pie pan. Arrange the chopped or sliced vegetables or meat and cheese in the pan, and pour the milk, egg and flour mixture over it. Sprinkle salt and pepper on top as well as diced onions (or a little onion powder if desired).

Bake at 350°F for 35 to 40 minutes. The quiche is done if you stick a knife in it and make a clean cut, meaning that the quiche is firm. Take the quiche out of the oven and let it sit for at least 10 minutes before cutting and serving.

This excerpt has been reprinted from Homegrown and Handmade by Deborah Niemann and published by New Society Publishers, 2011. Buy this book from our store: Homegrown and Handmade. 








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