Spring Veggie Quiche

Spring is finally here! That means there are plenty of farms- maybe yours- with an abundance of delicious things to eat! I am blessed to live in an area that is chock-full of farms and orchards so eating seasonally is easy. Right now there is local asparagus (which we LOVE!) and baby spinach. On our ranch we have plenty of free range eggs and fresh raw goat milk to spare. I am happily making cheese again, but this morning I was craving a quiche and thought I'd use our own goat milk instead of half and half.

Here's what I used:

2 nine inch pastry crusts (store-bought- sorry!)

10 slices of crisp bacon (I baked mine in the oven) - you could sub with ham or any other meat

1 cup shredded gouda cheese (you can use swiss)

1/3 cup chopped sweet onion sauteed in bacon fat until carmelized

1/3 cup finely sauteed sliced asparagus (stalks and heads)

1/2 cup organic baby spinach (throw in the sautee pan at the last minute to wilt)

7 free range eggs

2 cups fresh raw goat milk (you can use half & half)

1 tsp. salt

1 tsp. pepper

1/2 tsp. cayene pepper

Sprinkle the sauteed veggies in the pastry shells, then the crumbled bacon.

Beat the eggs and add the milk and cheese and seasons and pour them over the veggies and bacon in the crust.

Bake uncovered  at 425' for 15 minutes and then lower the temp to 400' for another 30 minutes.

Let it stand 10 or 15 minutes before you cut into it.

Add a gorgeous baby spinach salad with goat cheese and homemade dressing and your family will be ready to set the table!

(My personal favorite salad has sliced strawberries, toasted pecans and the cheese-super yummy!)

~Dalyn's homemade Italian~

1 cup raw apple cider vinegar with the mother

1 3/4 cup good cold pressed olive oil

1 1/2 TB dried italian herb blend

1/3 cup sweet onion

1 or 2 cloves of garlic

2 TBS grey poupon mustard or like

salt & pepper to taste

In the blender add the vinegar and herbs, onion and mustard together and blend until smooth

slowly add oil until creamy