Recipe: The Pastured Quiche

Savory goodness with ooey gooey melty cheese…. Um…… yum! Are you drooling yet?!

I got this recipe from a fellow WAPF member and she was kind enough to let me share it with you guys. She sent out an email with the recipe because so many people had asked how to make it at the monthly pot-luck dinner. I unfortunately wasn’t able to make it (I need to get to one of those these days!) but judging from the fact that many people inquired about the recipe, it had to be good. The ingredients originally called for spring onions instead of chives and fontina cheese but I couldn’t find any spring onions. I opted for chives instead and thought Havarti would be a nice cheese to use as a replacement.

I mean come on, what’s not to love about pastured bacon, pastured eggs, cream and cheese!??!

If you throw in the fact that it is ridiculously easy, quick to make and you don’t dirty a lot of dishes….

You seriously can’t get better than that.

Oh, and you better get on that because I totally see that drool starting to drip from the left side of your mouth. ūüėČ

The Pastured Quiche
Ingredients:

  • 6 pastured eggs
  • 1 pint (16oz) raw, grass-fed cream (if you can’t find raw, use organic grass-fed cream — not ultrapasteurized!)
  • 6 oz grass-fed Havarti cheese, grated
  • 10-12 oz pastured bacon
  • 1 bunch chives, diced
  • 1/2 tsp unrefined sea salt (find quality salt here)
  • 1/2 tsp organic thyme (find non-irradiated spices here)

Directions:

It took everything I had not to eat all those bacon bits!
  1. Preheat oven to 325 degrees
  2. Dice (or cut with kitchen sheers) bacon and cook until desired doneness
  3. Place cooked bacon in a pie pan
  4. Add chives to bacon pan and saute in bacon grease until soft, couple minutes
  5. Place chives with bacon
  6. In a separate bowl whisk together eggs and cream
  7. Add salt and thyme, whisk until incorporated
  8. Add grated cheese to egg mixture, stir well
  9. Pour egg mixture over chives & bacon and put in the oven
  10. Cook for about 30-45 minutes, testing it’s complete by sticking a knife in the center and it coming out clean

For variation, you could replace the bacon with crab and use shallots instead of chives or spring onions per Joy’s recommendation. Double yum– anything with crab in it is a thumbs up for me!

Do you have a drool-worthy recipe variation for quiche? Let us know in the comments!

Until next time,
Loriel – Healthy Roots, Happy Soul

This post is part of: Sunday School Blog Carnival, Better Mom Mondays, Mix it Up Mondays, Thank Goodness It’s Monday, Clever Chicks Hop, Natural Living Mondays, Homestead Barn Hop, Teach Me Tuesdays, The Gathering Spot, Family Table Tuesday, Anti-Procrastination Tuesday, Healthy Tuesdays, Titus 2sday, Real Food Wednesday, Foodie Friday

5 thoughts on “Recipe: The Pastured Quiche

  1. Hi Adelina! You may be able to find pastured products at your health food store but the only way you can guarantee they are pastured is by finding a farm and going to it. You can go to http://www.eatwild.com and http://www.realmilk.com to find clean, pastured food near you. You can also try to find a local farmers market and scout that out to see if there are any quality farmers there. Raw and pastured is always best but if you can only find organic, grass fed and/or pasteurized that is second best.

    This was my first time making quiche and I simply LOVED it!!!

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