Part 3 of Our “3 Ways Eating Locally Can Change The World” Series Will Be Published Tomorrow.
Growing up, my mom went through a spinach quiche phase. We ate it a lot. I enjoyed it. Unfortunately, my dad wasn’t a huge fan. He loves my mom’s cooking, but he has never been able to get behind the concept of quiche for dinner. In fact, once after visiting an art museum and seeing a scary looking painting of a mother carrying a toddler and wearing combat boots he renamed it “Eat your quiche!” … He’s an imaginative man.
That being said, I was surprised when I made quiche for my husband for the first time and he actually liked it. In fact, he requests it! So, when he found out what was on the menu this week he was happy.
Quiche is actually my go-to Saturday meal. It is easy, tasty and best of all inexpensive. Even with all local, fresh ingredients and some pantry staples we get three meals for two people at less than ten dollars total.
Quiche has an endless number of possibilities in terms of ingredients but with spinach coming into season I wanted to relive my youth and feature this leafy green. We also had a delicious tomato, local cheddar cheese, and our farm fresh bacon so why not just throw it all in?
The result was fresh and surprisingly flavorful! We paired it with a delicious sweet potato hash recipe, which I will be posting soon! Enjoy.
½ cup of milk (almond, cow, or coconut)
½ tsp of baking powder
1 cup of diced fresh tomato
1 cup of finely chopped fresh spinach
1.5 cups of diced cheddar cheese
1 package of bacon cooked and crumbled
salt and pepper to taste
Preheat oven to 350 degrees. In a large bowl crack all 7 eggs and whisk together with milk. Add in baking powder and mix. Continue by mixing in the rest of your ingredients. Grease a 9 in. pie plate and pour in your mixture. Bake at 350 degrees for 30-40 minutes or until a knife comes out clean. Let set for a couple of minutes and serve.