Retro Quiche

Before you vilify me, hear me out. We recently rescued four hens. They came to us both malnourished and underweight. After many months of much love, only organic, vegetarian food and many happy hours being free to dust bath and roam they returned to full health. Once each of our girls is given an egg, every week there are some to spare and I’m not going to see these daily miracles go to waste. We do not buy eggs, but will gladly enjoy those of our beloved girls along with all the time, effort, money, love and deep reward that comes with having them in our lives. This ‘retro’ quiche is a wonderful meal for kids and has taught our sons the importance of both knowing and caring about where our food comes from…

Quiche retro style

What you’ll need:
3 organic zucchinis, grated. Then squeezed in paper towel to remove excess water
2 organic carrots, grated
Fresh parsley (a generous handful will do) washed, dried and chopped
1 onion, finely diced
2 handfuls of spinach, chopped
EV olive oil
Sea salt
1-2 teaspoons of dried Italian herb mix
5 eggs
3/4 cup of grated plant-based cheeze
1 cup of organic self raising flour

How to prepare:
Pre-heat your oven to 180 degrees
In a pan sauté your onion in a lashing of olive oil
Once translucent, add zucchini and carrot and warm through folding gently. Cook on low for 3-5 minutes, then turn off and allow to rest
In a large bowl, crack eggs and whisk
Add a generous pinch of sea salt
Add cup of self raising flour and cheeze, then fresh cut herbs and mix together
Add all veggies from pan and fold well
Whack everything in your bowl into a rectangular baking tray and cook for 35-40 minutes

I love to serve this with a small green salad topped with snow pea shoots and a side of avocado and a lashing of beetroot or tomato relish if I have it.

Our beautiful girls: Trudy, Fluffy, Happy and Suzi roaming freely, with the sunshine on their backs and not a care in the world… because they will be loved and cared for long after they stop laying.




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