Monday, November 14, 2011

Cory's Crustless Quiche

This is my sweet hubby, Cory. Arabella's middle name is also Corey (w/ an "e"), after her father. Dada Cory is an ex-baseball player and hasn't lost his sportman's appetite.  This quiche keeps him satisfied and he would eat it every morning if I made it.
I usually make 3 at a time to hold us over.  It is the perfect breakfast or even dinner if you want.  It has a ton of the perfect protein- eggs (eggs have the perfect complete amino acids that help your body grow muscles and function).  You can sneak a ton of veggies in here to get all of your nutrients and anti-oxidants too.

I try to use whatever veggies are in season and local. The nutrients are higher in veggies that are that fresh. This batch I used onion, garlic, spinach, mushrooms, hot pepper and sun dried tomatoes. I make this without a crust because I am lazy. : ) Well, it taste great without it so why stress over making a crust.

(for 3 Quiches)

12 organic farm raised eggs (6 yolks and 6 whole)
1 cup organic raw milk
1tsp salt
1 tsp thyme
1 15 oz. container organic ricotta cheese
1 organic red onion
4 organic garlic cloves
3 large handfuls organic spinach
1 cup organic local Chantralle mushrooms
1 organic hot pepper from my garden
1 cup sun dried tomatoes
I also add whatever seasoning I have handy (basil, rosemary and salt to taste)
Pre-heat oven to 350.  Put 2-3 Tbs. organic butter in the bottom of your 3 pans ( I use glass to make sure we don't get any toxins from aluminum pans).  Put in oven to melt butter.  Mix eggs, milk, salt and ricotta together well.  Saute all veggies in olive oil on medium high heat till soft.  Put veggies in bottom of pans with melted butter. Then pour your egg mixture over the veggies and butter.  Bake for 45 minutes or till nice and brown on top.

This is a great way to get your toddler to eat some extra veggies.  The protein in it will keep their mood nice and steady.  We all can do with out those rollercoater mood swings that happen after sugar highs and lows. : )

These can last up to a week in the fridge.  I try not to freeze anything because the freezing and reheating process can destroy the nutrients.  Also, I NEVER use the microwave to reheat.  There has been too many studies that show how bad microwaves are.  One even showed how it destroyed most of the nutrients in the food.  Why would I go through all the trouble to get organic, nutrient dense foods only to destroy it in the microwave.  I reheat at 300 degrees in the oven till warm.

This is Arabella washing up after helping me cook.  : )  We usually use the bathtube but what ever keeps them happy, right! : )



  1. Looks amazing! Love your blog :)

  2. Thank you so much Kristen! So glad to have you. : )

  3. Hey Tara. This sounds awesome. I've been looking for a healthy recipe for about a week now so I'm excited to try this. I was wondering if you've tried it in a mini-muffin pan? Also, do you think I could make it up the night before and bake in the morning?

  4. Thank you Rebecca! I am so glad I can help. I think it would work well in a muffin tin. I would just be careful with aluminum muffin pans. The aluminum can seep into your food. There are some stainless steel options out there. Also, I think it would do great if you made it the night before. Good luck!