Tuesday, December 14, 2010

breakfast made in heaven: cheesy spinach quiche and Christmas eggnog

Cheesy Spinach Quiche

I love having breakfast for dinner. So do my kids. My husband... not so much. 
So, we picked an evening last week when daddy was out of town and had breakfast for dinner! Yum! 
We started off with my cheesy spinach quiche that even my pickiest of eaters love. The crust on this dish is nice and flaky. It goes well wish the richness of the quiche.We also had a side of my soaked pumpkin bread slathered in Kerrygold butter and a bit of eggnog to drink. Was it ever filling! And oh-so nourishing!

Cheesy Spinach Quiche
2TBSP butter/coconut oil/ghee
10 fresh pastured eggs, beaten
1/2 cup Native Forest coconut milk
1/2 onion
1 bag of organic frozen spinach, thawed and most moisture removed
1/2 tsp thyme
1/2 tsp sea salt
1 cup shredded organic cheese

1 1/3 C your choice flour (I used freshly ground white wheat pastry flour)
1/2 C butter
2 TBSP milk
dash of sea salt

Preheat oven to 375
In a large mixing bowl, add your flour and salt. Next, cut chunks of the butter into the flour with your hands to form a nice ball. If you need more moisture, add up to 2 TBSP milk very slowly. 
I pressed the crust into my large iron skillet...no need to roll out if you're feeling lazy!

Next, in another large mixing bowl, add eggs and coconut milk, mix well. Then add thyme and salt. Last, add the frozen spinach and onion, mix well. 

Sprinkle 1/2 cup of the shredded cheese on to the crust, then pour your egg mixture over the cheese. Lastly, top the pie with the remaining 1/2 cup of cheese.
Bake for 40 minutes.

Christmas Eggnog

Christmas Eggnog
*4 egg yolks
2 1/2 C raw milk
1/2 C Native Forest coconut milk (or raw heavy whipping cream if you can get it)
3 TBSP organic pure grade B maple syrup (or raw honey if you prefer)
1/2 tsp pure vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground clove
dash of sea salt

Place it all in a blender (I use a Mason jar and an immersion blender) and blend. Refrigerate over night so the spices meld into the thick, rich, eggy mixture.
Serve with a sprinkling of nutmeg on top!
Serves 4
* It is very important the the egg yolks come from happily pastured chickens who are healthy.  

This post of part of Simple Lives Thursday hosted by Wardeh@GNOWFGLINS.com

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