homemade...local fast food aka quick quiche

When I need a meal that is easy and does not take too long...I go to my quick quiche recipe which I adapted from this one to use local ingredients and to use alternatives to conventional flour. And as I started to make it this time, I was literally chasing the light around the house to take a few snapshots just to prove how easy this is, but unfortunately, I ran out of light. So I have a few photos and more words.

I love that I was able to use mostly locally obtained ingredients for this version (except the butter, olive oil and the flour)...as with a lot of my recipes they change depending on what is in season or what I have on hand. So as I show you how to make quick quiche, I'll also introduce you to a few of the friends that feed us.

After lighting the oven and setting it to 350F, I start off mincing the shallots.

I got these this summer from a local grower who grows mostly root crops and onions for sale at our local grower's market...although he gave Jude a hyacinth bean plant which delighted Jude and me too with their bright purple flowers and beautiful seed pods.

Put a little olive oil in a skillet and cook until the shallots are starting to get translucent.

I sliced jerusalem artichokes thinly.  I don’t bother to skin these.

I get these from Cindy, another local grower.  When I saw she had them at the market last week, I was happily surprised.  She is also who introduced me to cultured veggies and gave me my kombucha scoby.  Jerusalem artichokes are great starch-free potato alternative…and are actually the edible tuber of a species of sunflower.  You could substitute potatoes here if you wanted.

After sliced throw them in with the shallots and continue to cook until the Jerusalem artichokes are tender.

Grate up 4 ounces of cheddar cheese.

I get mine from another friend, Brian, who raises grass fed jersey cows.  He ages his cheese in a cave and a dear friend of mine who died last year designed and built the door for the cheese cave and also my husband’s workshop.

I managed to gather up a handful of parsley that was thawed out in the garden.  I chopped that up and placed that with the cheese in the bottom of a buttered pie dish. (I sometimes add crumbled cooked cottage bacon to the bottom as the original recipe calls for it.)

In a medium bowl, whisk together 1 teaspoon of salt, ¼ cup almond flour, ¼ cup spelt flour (or whole wheat flour) 4 eggs, 2 tablespoons of melted butter (mine isn’t melted in the picture…obviously), and 1 ½ cup of milk.  I get my eggs, milk and sometimes butter from my friend Erma, who is a self described horse and buggy Mennonite, and one of the most generous down to earth women I’ve ever known.  I usually leave with more than I came for and often without paying more...fresh peas, a soup bone, some bread whatever she has extra which is in of it self is amazing because she has 10 children and is due to have another babe in May!

Pour this egg mixture over your cheese and parsley and cook for 35 minutes until light brown and puffy in the middle. 

Wait a few minutes after taking it out of the oven before you slice it.  YUM!

Enjoy!

local quick quiche

what you need:

3 shallots minced

3 jerusalem artichokes sliced thinly

1 tablespoon olive oil

4 ounces of grated cheddar cheese

1 handful of chopped parsley

4 eggs

2 tablespoons of melted butter

¼ cup almond flour

¼ cup of spelt flour (or whole wheat)

1 ½ cup of milk

1 teaspoon of salt

what you need to do:

1. cook shallots until translucent in olive oil on medium heat.

2. add Jerusalem artichokes and continue cooking until they are tender

3.  place cheese and parsley in greased pie dish

4.  wisk together eggs, milk, flour, melted butter, and salt

5.  pour egg mixture over cheese and parsley

6.  carefully place full dish in oven and cook for 35 minutes until light brown and fluffy.

enjoy!

***I am starting to list transmutable photo cards in our shop as I make them...100% of the sale price goes to the Faith Hope Love Infant Rescue in Port-au-Prince, Haiti***