Versatile Quiche

An 80’s propaganda work stated “Real men don’t eat quiche”. Actually, men can enjoy eating and making quiche. It’s a flavorful and nutrient-dense dish that comes in many variations. Using local, seasonal, herbs and vegetables enhances the appeal. Currently, I have kale and green onions available in the garden so I could use them with mushrooms or potatoes in a quiche. In the summer, chard and sweet potato greens will be available so they would substitute for the kale.

Quiche provides essential fatty acids and a favorable ratio of omega 3 to omega 6. Using organic dairy products increases the omega 3. Another positive health benefit is the antioxidant turmeric in combination with black pepper that increases turmeric’s availability. Quiche is not a low-fat food, but it will be filling enough to reduce snack cravings. My recipe follows:

Ingredients

1/4 cup butter

1 1/2 to 2 cups veggies or meat – be creative (ham/onion/potato; mushroom/kale; use celery or bacon etc.)

1 cup kefir (sub yogurt or buttermilk)

1 Tablespoon flour

3 eggs

1 cup grated cheese (cheddar, mozzarella, or Swiss)

1/2 teaspoon turmeric

1/4 teaspoon pepper

1/4 teaspoon salt

fresh herbs – (optional) thyme, sage, oregano, parsley, rosemary

1 pie shell (9 inch) unbaked

Directions

1. Preheat oven to 375 F

2. Saute veggies in butter (2 minutes for mushrooms, 10 for potatoes)

3. Beat eggs and kefir and stir in herbs and seasonings

4. Combine everything and pour into pie shell

5. Bake 45 Minutes

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