Veggie-Loaded Quiche

Veggie-Loaded Quiche Crust

1 1/4 c. whole wheat flour (freshly-ground sprouted hard white winter wheat works best)
1/2 t. sea salt
1/2 c. butter, cut into eight pieces
1 egg yolk
2 T. Water (very cold)

Combine flour and salt in food processor. Add butter, and process until crumbly. Add egg yolk and water, processing constantly until mixture forms a ball. Wrap in waxed paper, and chill for at least 30 minutes. Press into 10-inch pie shell when ready to fill. This can also be made crustless if you prefer to not deal with making your own crust.

Filling

2 tomatoes, chopped
1 small can artichoke hearts, drained and chopped
1 bag of pre-washed baby spinach
6 pastured eggs
1/4 c. cream or milk (preferably raw)
1 t. sea salt
1/2 t. chili powder
4 oz. crumbled feta cheese (optional)

Sauté tomato, artichoke and spinach over medium heat until spinach wilts. In a medium bowl, beat together eggs, cream, salt and chili powder. Arrange vegetables in bottom of pie crust, top with half the cheese and the egg mixture. Bake at 425 degrees for 15 minutes. Top with remaining cheese, then bake an additional 30 minutes at 350 degrees. We love quiche, so I make many variations of this recipe. Any veggies left over at the end of the week are bound to end up in a quiche! We usually eat this with a big green salad and have the leftovers for breakfast or lunch the next day. Since the recipe uses a half dozen eggs, I often double it and put one quiche in the freezer for a quick meal another day.