Friday is the day we like to give you ideas for a local meal. Today I have an amazing quiche recipe, but first I’d like to take you behind the scenes. In Wednesday’s post, Lily and I started preparing the piecrust. What you may not have known is that we actually had three generations working together in the kitchen. Looking back at the photos I took that day, I am reminded that a major part of my motivation is to spread the word about small actions we can take to protect our planet for those who come after us. I have always been struck by Krista’s willingness to participate with me throughout the years. I’ve seen her conviction grow and have witnessed her take activism to a level I’m inspired by. And now here comes Lily with the same eagerness to learn. We are all truly teaching each other and having a lot of fun in the process.
Now for that quiche recipe…
5 large eggs
3 T flour
1 cup creme fraiche
1 cup whole milk
1 t salt
1/2 t pepper
1 t chopped thyme
Handful of chives, chopped
Grated cheese (optional)
Preheat the oven to 375 degrees.
Put the eggs and flour in a mixing bowl and whisk or mix well with a hand mixer.
In another bowl, whisk the creme fraiche and milk together.
Pour the egg mixture into the milk mixture, add the salt, pepper & thyme and whisk everything together well. (the recipe calls for pouring the egg mixture through a fine-mesh sieve into the milk but I omitted this step.)
Add any additional ingredients at this time–I used up some chopped bacon but any cooked chopped veggies would be equally good. This is a good time to use up some leftovers.)
Pour everything into a prebaked piecrust. (Try our farro flour piecrust)
Sprinkle grated cheese over the top.
Bake at 375 for about 10 minutes, then turn the heat down to 350 and cook for 30-40 minutes more until the center feels firm and the top is brown.