Killer Quiche

Mhhh... Quiche!

This is one of my families favorite meals!  About a year ago my chickens were producing so many eggs I had them coming out of my ears and I didn't know what to do with them all.  Now this is probably not the most practical recipe for families that don't have chickens laying a ton of eggs for them.  But it's the best. *grin*  Ok, maybe not "the best", but it's good and it was the turning point for my vegan husband to start eating animal products.  The original recipe that I altered this from called for 3 eggs, but I use 5, so if you want you can try it that way but I haven't.  And due to the dozens of eggs I have in my fridge at any given time I generally make a triple batch.  This is usually enough for two meals, sometimes three and it is just as good leftover and warmed up as it is right out of the oven.

For the batter you will need:

• 5 eggs
• 1 1/2 cups of water
• 2 TBSP of olive oil
• 1/2 cup of flour
• 1 tsp salt
• herbs to taste (I never really measure these, I just pore in what looks good.  Some of my favorites being oregano, basil, all purpose seasoning and paprika)

You will also need:

• 4 ozs of cheese grated
  
• and either leftover rice or potatoes (enough to cover the bottom of your dish)

The only veggies that I find to be mandatory are onions and garlic chopped up nicely.  The quiche is different every time depending on what we have in the fridge so you get to be creative.  Some of our favorite things to add are mushrooms, dark leafy greens of any kind & broccoli but you can add anything.  Your imagination is the limit!

•  Start by pre-heating your oven to 350.
• Then get your veggies out and cut up everything as you would for a stirfry.
• If your going to be using potatoes you'll want to cut them up into bite size pieces and boil them with about 1 tsp salt just until they are barely tender.  Then drain and run cold water over them and set aside.  They don't have to be cooked all the way since they'll cook more in the oven.
•  Stir fry your veggies in some olive oil, start with your onions and garlic (and mushrooms if you have them) until the onions start looking translucent.  Then add your other veggies and cook until everything is done.  (Again if everything isn't totally cooked through it's ok since it'll be in the oven for a while and have plenty of time to cook more.  I just do this to make sure nothing is raw.)

For the batter:

• Beat the eggs
• Add water and olive oil and mix well
• Then add flour, salt and herbs and mix well

Ta Da!  You made the batter and the veggies! Almost ready for the oven!

• Oil your baking dish, make sure you get the sides! (for a triple batch I think mine is something like 24"x18"x3")
• If you have potatoes spread them on the bottom of the baking dish.  
• If you are using leftover rice mix your stir-fried veggies into the rice and pour this onto the bottom of the pan.  Don't pack it down.
• Sprinkle on your grated cheese (I find that doing it this way is WAY easier then trying to get the cheese spreed once the liquid has been added)
• Get your batter and mix it up a little just to make sure the flour hasn't all sunk to the bottom and pore evenly over the rest of your ingredients in the baking dish.
• Pop it into your pre-heated oven and cook for 40-45 minuets or until a toothpick or clean knife can be inserted and come out clean.

At this point we usually are starving and serve it out onto our dishes to cool.  My husband and I enjoy adding hot sauce to ours as it adds a different dimension to the flavors, but it is wonderful no matter what you do to it at this point.

Bon Appétit!!

How to Make Water Kefir - Picture Tutorial

How to make water kefir:

Start with your water kefir with the grains still in it. These should have sat for 24-48 hours before you change them over. If you are just starting out, chances are you just have grains.in a bit of sugar-water. 

You'll need boiled water (if you have city water. Well-water is fine), organic lemons, sugar, a fig or some other dry, unsulphered fruit, and molasses. You can also do Demerara sugar instead of the sugar/molasses combo.

 You'll also need some quart jars, some with lids, some with a cloth cover of sorts (my MIL made me these!!!) rubber bands, a plastic colander, a plastic Tbsp, and a plastic or glass pitcher. Metal + kefir grains = bad. I guess the metal reacts with them. So just be safe and use plastic or glass.
 

Then, you will strain your grains....

 If you are just starting out, the liquid you strain off is probably just sugar water and can be thrown out. After you follow these steps, you will have actual kefir water. Keep that! It's what you drink. 
Also, make sure that your kefir grains are never touched by metal. Only use plastic or glass.

Strained Kefir grains! Aren't they perdy? They are that beige color because of the molasses. 

You can feed your kefir grains with a clean eggshell (like off a hard boiled egg), or with a raw sugar instead of the molasses. There are other ways, too, but these are what I know work for sure.

Now measure out your strained kefir grains into a clean canning jar.
The ratio is 1 Tbsp grains : 1 Tbsp sugar : 1 cup water. And then I add just a Tbsp of molasses per quart. So for a quart jar you'll do 4 Tbsp grains, 4 Tbsp sugar, 4 cups of water, and 1 Tbsp molasses.

‎1 Tbsp molasses

4 Tbsp of sugar

You can also just use a raw sugar, like Demerara sugar instead of the white sugar/molasses combo.

Then add a slice or two of organic lemon (if not organic, just peel your lemon).

I add figs to mine. I'll do a whole one for the half-gallon jars or half for my quarts. I think it makes it fizzier. If you don't have figs, I've heard you can use any dried unsulphered fruit.
 

 Everything you need to make yummy water kefir!

Pour your water (boiled and cooled if you have city water) over everything.

I sometimes give it a little stir. Sometimes I don't. It does fine either way.

Cover with a piece of cloth or dishtowel and rubber band. Otherwise the fruit flies will do some nasty stuff to your kefir. Not cool to find tiny worms in your water kefir. Not cool at all.

This is now in it's first ferment. You let this sit for 24-48 hours and then repeat, this time keeping the fluid you strain out. That's your water kefir. You'll take that and follow the next directions:

Water Kefir ready to be bottled up for it's second ferment. Just need to add some flavors!

Now take the strained water kefir and put it into your jars with lids. Leave lots of room for your flavoring! 

My current favorite, pomegranate.
 

Then flavor it, using whatever you want. You can top off the jar (leave 1/2 inch space at the top) with more water kefir if needed.   

 Root beer extract for my husband. He begged.

Adding oranges to this batch. 

You can use whatever you want to flavor. Fruits, fresh or frozen, by themeselves or in combination, extracts, herbs, juices (fresh squeezed is best, frozen concentrate works well, too), etc.

Water kefir just starting it's second ferment. I have orange, root beer, pomagranate, apple cinnamon, and strawberry lemonade here.

After adding your fruit/flavors, put a lid on your jar tightly and let set on your counter for another 12-48 hours (the longer, the fizzier). Then, throw it (gently) into your refrigerator and you now have an awesomely yummy probiotic drink you can drink anytime! Enjoy!

Brought to you by Britt