Vegetable Quiche

    Is watching summer fade to fall one of your favorite things? Good, its one of ours too. For Taylor fall means Auburn football and a break from the summer heat. For me fall means pretty colors, scarfs, hot coffee drinks, and long overalls. But sometimes we force fall in and kick summer out too fast. Farmers markets and backyard gardens are still full of summer vegetables. So what do you do with this final harvest? Try making a quiche! 

I am going to be honest, I hardly ever follow a recipe. I tend to tweak based on the mood I am in and what we have on hand. The kitchen is an outlet for me as well as my creative space. So use this as a rough guide to making your own Quiche

Crust:

• 3 Cups of Almond Flour (or whatever flour you prefer to bake with)
• 1/2 tsp Baking Soda
• 1/2 cup of Ghee (butter, coconut oil, or olive oil would work just fine)
• 1/4 cup water

Melt the Ghee then mix all ingredients together until dough is formed. *You may need to add a little more oil or water if the mixture is falling apart.

Line the bottom of your pie pan with parchment paper. Take dough and form to the pan. 

Place crust in oven at 350 degrees for 10 minutes or until brown. When finished allow to cool completely.

Filling:

• 4-6 sprigs of your favorite herbs taken off the stalks ( we like a mix of rosemary,sage,thyme)
• 1/2 cup Romano cheese thinly sliced
• 1 cup of kale taken off stocks ( you could also use spinach)
• 2 medium zucchini/squash *shaved
• 4 eggs
• 2 egg whites
• 1/2 cup sweet onion
• 2 cloves of garlic
• 1/4 cup of half and half
• 6 roma tomatoes cut in half
• Feta for topping

*shaved- take a peeler and peel the zucchini all the way to the core. This way you have thin strips instead of large chunks. (It makes the quiche. I would not skip this step!)

Place herbs in a skillet with a little olive oil. Let them cook until they are almost crispy. Place herbs on the crust covering as much of the bottom as you can. Next, place Romano on top of the herbs followed by the kale or spinach.

Caramelize the onions and at the last minute add the garlic.

While onions are caramelizing mix together eggs, egg whites and half & half.  Add the onions, garlic, and zucchini. Pour the mixture over the crust.

Top with Roma tomatoes and feta cheese.

Bake at 350 for 30 minutes or until the middle is no longer runny. ENJOY! 

P A T I E N C E.

V I R T U E :  a quality considered morally good or desirable in a person.

They say that patience is a virtue. I am experiencing that patience is without a doubt a fruit of the Holy Spirit and only possible in and through God.

Taylor and I are in a season of waiting. Being patient is most difficult when you are waiting on something beautiful to come to pass. For us it is waiting on a baby to be born into the world, waiting to be in our own home, and waiting to begin growing food for families. Waiting for the cold winter days to pass and the springtime to burst forth in all her glory.

It is comforting to know that there is a reason for the waiting… The early buds of spring portray this beautifully. We cannot rip open a bud and force it to bloom. This will only bring death. The flower stays closed until the last freeze has passed and the environment is conducive to life! A new season does not come over night. There are many gradual changes that take place for the full transformation into a new season. Patience. Keeping the fragile flower in mind I am reminded that I too am fragile. I am not the Keeper of time or the Changer of seasons. So I will wait… allowing God to work the virtue of patience into me. 

As we patiently await springtime; thoughts of planting, sunshine, water, shorts, picnics, long walks and cool nights come to mind. In honor of anticipating spring, I wanted to share one of our picnic recipes with you. CHICKEN SALAD. This is Taylor's all time favorite! Not as heavy as some chicken salads, this dish is filling yet light. I hope you enjoy! 

Morgans Chicken Salad

• 1 Ib chicken thinly sliced
• 1/2 cup of Slivered Almonds
• 1/2 cup plus shredded mozzarella 
• 1/4 cup of chopped spring onions (about 2 from top to bottom)
• 1/2 cup of Mayonnaise ( we use mayo made with olive oil, vegenaise or homemade mayo)
• 1/2 cup of grapes cut in half or fourths

Grease your skillet (we use coconut oil, grape seed oil, or ghee) and pan fry the chicken until it is cooked all the way through. (This adds much more flavor than boiling or baking the chicken.) Then toast the almonds. Next, tear the chicken into bite size pieces and place in a medium sized bowl. Add the almonds, green onions,  mozzarella, mayo, and grapes. Toss until everything is evenly distributed. After placing the chicken salad in the fridge for 20 minutes or so, pack your picnic basket and enjoy in the sunshine!