Grain Free Quiche
Hello Friends! It’s been a few weeks since I’ve been able to post! Time always seems to slip by. There’s never a dull moment around here, that’s for sure!
I’m SO excited for the fresh renewal of Spring. Everything is just starting to green around the homestead. We have some welcome new additions to our Chickens, Ducks and Turkeys. Wait for the cuteness factor… 3 … 2 … 1…
Between loving life with our kiddos, the current flock of feathered friends, our new farm babies, garden seedlings, homesteading and well, you know, the rest of the self-sustainable journey – we’re having a whole lot of fun around here.
Today I saw some of our first Fiddleheads popping up by the creek. What are fiddleheads? They are actually a seasonal delicacy. Fiddleheads are baby ferns that have yet to unravel, leaving a tight coil of natural goodness. While we picked some of our first Fiddleheads of the season, I was inspired to get another post going for you all today.
Enough of my ramblings! LOL! You can of course experiment with this recipe as you wish – Fiddleheads or no Fiddleheads (although if you’re on a nature hike and come across some – I highly recommend trying this local treat!) This Grain Free Quiche is a favourite around here with our pastured, organic eggs. As always, it’s gluten free and dairy free so your body will thank you too!
Here’s what you’ll need:
1 medium butternut squash
coconut oil for oiling pans
10 organic pasture raised eggs
1/2 cup coconut milk
1 medium onion
2 cups mushrooms, sliced
8 oz Daiya “cheeze” (a dairy and gluten free vegan cheese alternative)
2-3 Kale leaves, sliced
Handful of diced Fiddleheads
~Preheat oven to 375F
~Peel butternut squash neck and slice into thin pieces with mandoline or a sharp knife. The thinner they are the more flexible they will be when forming the crust
~Arrange squash in an oiled pie pan in the shape of a crust (you may need to cut the rounds into halves to make smaller pieces for the sides). Set aside
~Saute mushrooms, onions, kale and diced fiddleheads in coconut oil until soft
~Whisk together eggs and coconut milk. Add Daiya “cheeze” and whisk again.
~Add the sautéed veggies to egg mixture.
Pour quiche filling into your butternut squash lined baking dish. Brush any part of the crust that is exposed at the top with coconut oil.
Bake at 375F for 35-40 minutes until done (a knife comes out clean from the center)
Easy Peasy Lemon Squeezy!
I hope your family enjoys this Grain Free Quiche as much as we do!
Look around outside. If you haven’t searched for them before, you’re sure to come across some Fiddleheads poking out!
Much love always
P.S. I’m trying a new font on for size… yay or nay?