Friday, March 11, 2011


I literally lived off of this while in France.  Granted it was only for 4 days, but it was all I ate for 4 days.
Here's how we make it:

Start with farm fresh eggs available at your local farmer's market

Shred a cup or 2 of cheese
Pour over sauteed spinach and onions
add egg and milk mixture, top with cheese

bunch of fresh ORGANIC spinach
1 white organic onion
1 1/2 cup organic cheese (your choice) we used cheddar and pecorino
1 tomato
2 pie organic crusts
dozen organic, free range, vegetarian fed, farm fresh eggs
Organic creme or whole milk
Avocado oil

Saute chopped onion and spinach in a splash of avocado oil. Pre-heat oven to 350 degrees.  In medium mixing bowl, mix 5 eggs and a splash of creme.  Bake pie crusts for 5 minutes.  Slice tomato, shred cheese.  Remove pie crusts from oven, split spinach mixture between 2 pie crusts pour egg an milk mixture into ONE (1!) pie crust, mix another batch of the 5 eggs, splash of milk combo, and pour into OTHER pie crust.  Top both with cheese. Bake for 30 minutes.  Add tomato slice, bake for 10 more minutes or until cheese is brown.  Remove from oven, allow to cool for 5-10 minutes.  Devour.

Seriously, I ate 3/4 of the quiche pie last night, and I almost ate the last 1/4 but I had SOME self control.  I know breastfeeding burns calories, but I seriously  haven't eaten that much ever!

1 comment:

  1. I made this today and it was super delish! I added a little pesto in with the egg mixture and it was a great touch