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Loaded with healthy butter, eggs, broccoli, and lots of cheese – this is a complete meal in a pan! It’s also great when paired with a salad, coleslaw, and/or fried potatoes.
- 1½ cups broccoli florets, fresh or frozen, preferably organic
- 1 stick (½ cup) butter, preferably from grassfed cows
- Generous pinch of Celtic sea salt
- Green onion, minced
- 5 eggs, preferably from pastured hens
- 1 cup whole milk
- 6 ounces cheddar cheese, shredded
- ¾ teaspoon Celtic sea salt
- ¼ teaspoon pepper
- Parbaked Einkorn Quiche Crust (recipe below)
- First prepare the quiche crust as described below. Once the quiche crust is parbaking, move on to the next step.
- Chop up the broccoli into smallish bits.
- Melt the butter in a heavy-bottomed skillet over medium heat. Add the broccoli and sprinkle with a pinch of salt.
- Sauté the broccoli for 5-10 minutes, until it has released its moisture and cooked down a bit.
- Add the green onion, and sauté for a few minutes. Turn off heat and allow to cool slightly.
- Meanwhile, break the eggs into a large bowl.
- Shred the cheese with a box grater.
- Use a fork to stir the cheddar cheese, milk, salt, and pepper into the eggs.
- Stir the broccoli mixture into the egg mixture.
- Pour the egg/broccoli mixture into the parbaked crust.
- Bake the quiche in a 350° F oven for 30-35 minutes, until the quiche is set in the center and beautifully browned on the edges.
- Let cool a bit, then slice and serve! This pairs wonderfully with crispy fried potatoes, coleslaw, or a green salad dressed with vinaigrette.
- Store leftovers in a covered dish in the fridge. They reheat well in a toaster oven at 250° F for 15-20 minutes.
Quick and Easy Parbaked Einkorn Quiche Crust
Makes 1 quiche crust
- 1¼ cups Einkorn all-purpose flour
- ½ tsp fine-ground Celtic sea salt
- 5 tablespoons filtered water (cool or cold)
- 5 tablespoons melted butter
- Melt the butter in a small saucepan over low heat.
- Meanwhile, combine the Einkorn flour and salt in a medium bowl. Mix with a fork.
- Measure out the water.
- Pour the water into the flour and stir a little with a spoon, then pour in the melted butter and stir until it is all combined. You’ll end up with a ball of dough.
- Press the dough into a 9-inch glass pie plate. Don’t worry, the dough won’t stick to your hands much at all. Use your fingers to press the crust into the plate, making sure to push it all the way up the sides to the very top. The crust will shrink a little when it is parbaked. Make sure there are no holes or very thin spots in the crust.
- Parbake the crust at 350° F for about 9-12 minutes, just until barely browning. This will get the crust ready for making your quiche. This crust doesn’t generally puff up, but if your crust starts to puff up a lot while parbaking, gently poke a couple of holes into it with a fork. (I like to parbake the crust in our toaster oven, which doesn’t need to be preheated.)
Recipes and photos reprinted with permission from www.nourishedandnurturedlife.com.
About the Author
Sarah R. Smith is a homeopath, homesteader, and homeschooling mother of two. She has been studying nutrition and health since 2005, when she was first introduced to the work of Drs. Weston A. Price and Francis M. Pottenger, Jr. Sarah has been writing about real food and health on her website (www.nourishedandnurturedlife.com) since 2011. She is the author of two eCookbooks, Nourishing Eats (2012) and Nourished Cooking (2013). Sarah also serves on the board of the Raw Milk Institute. As a homeopath, she works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. In addition, she teaches homeopathy classes in her local community.
Check out other recipes by Sarah R. Smith:
Published in the Price-Pottenger Journal of Health and Healing
Spring 2021 | Volume 45, Number 1
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