How to Make Farmhouse Quiche | Using Extra Eggs and Scratch Cooking | Roots and Refuge Farm

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This recipe shines in a homemade crust, but I admit to keeping a few frozen ones on standby for unplanned meals. This recipe makes one deep dish pie and is always a crowd pleaser.
• 4 large eggs
• 1 cup heavy cream
• ¼ cup grated parmesan
• 4-5 slices cooked bacon, broken into pieces
• 5 oz. shredded cheese
• ½ medium onion, diced and sautéed for a few minutes until transparent (optional)
• 1 pie shell
Preheat oven to 400°. Beat the eggs and cream in a bowl until well mixed and set aside. Place both cheeses, bacon pieces and onions in a pie shell and spread out evenly. Pour egg mixture over ingredients. Bake for 15 minutes at 400 then lower temp to 375 and cook for another 25 minutes or until the top is golden brown.
Tip: You can put just about anything in a quiche, so try subbing the meat and shredded cheese for other combinations like deli ham and cheddar or sliced turkey breast and Monterey Jack. Just leave the base of eggs and cream the same and add the parmesan for texture. And if you choose to add veggies, make sure you quickly sauté them first to release moisture, lest you end up with a watery quiche!
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[@waynetadlock9719]

We grew up, "MOSTLY." Store stuff was a treat. Home food was cooked at home, from home. Grandma didn't believe in some things- "Measured food 'aint home food, those things (measuring spoons) are for folks what can't cook without 'em." RIP G'ma Tilly...

[@emilydurkin4217]

Thanks, i've actually been watching you for a few years but in the future haha. I went back to this from a friend telling me about your recipe. You are still the same person, and it is great to see how much you have been blessed with.

[@bryancunningham2962]

Hi Jess, my wife insist I watch your videos!! She said she like how likes how diverse you are! How your measurements is how she learned to cook growing up in Louisiana and being a deep rooted country Cajun! She also loves your garden and amazing things you are developing. I’m Not always as excited when she gets ideas from your videos as it makes my Honey Do list longer & I’m going to be building or putting something together for her haha! Thank you for inspiring her physically and spiritually! She been struggling for several with Fibromyalgia, lupus & depression. She has started several projects over last few years but she would loose interest easily or not have the energy to stick with it :( she really loves gardening and love how it makes her come alive

[@kimberlym3764]

I've enjoyed my quiche with bacon, broccoli, and swiss cheese. I learned it from my mother.

[@ec9401]

Kale, roasted garlic, corn, sautéed/caramelized onion and sundried tomatoes. Yum!

[@stagesoflifehomestead5138]

Revisiting your older videos and I adore your passion for cooking your harvest. Thank you for sharing your recipes.

[@gillianmuspic2337]

The Italians have a cooking term "quanto basta' which basically means 'as much as is enough to achieve the desired result.' Sort of their version of' a bit of this' or 'some of that'. I love it.

[@gelwood99]

An easy way to make the adjustments to the egg/cream part is to use the measuring cup for your eggs and use that same amount of cream. Then add whatever else you have on hand! Easy peasy. I used to work in a bakery/cafe and this is the ratio I used.

[@joan-lisa-smith]

Sundried tomatoes, mushrooms and lots of fresh basil from the garden is amazing too.

[@faithbuller4086]

I LOVE 💕 “LIVE IN THE GRACE OF MOSTLY”. that has been my style but hadn’t put it so succinctly

[@rossovivogirl]

I work as a high school intervention counselor, and on my first day back on contract this summer, my supervisor sent us a message saying she was bringing us breakfast - donuts, kolaches and fruit. I'm allergic to wheat, so I decided to harvest some eggplant, zucchini, Swiss chard and peppers from my garden to saute up and make a breakfast casserole (a la frittata - but geez, I miss pie crust so much). I sauteed all those veggies, added some fresh garlic, black pepper, cayenne and some seasoned salt, put those in the bottom of a 9" X 13" dish. On top of that, I added some shredded cheese and parmesan cheese. Then, I whipped a dozen eggs with some baking powder (my daddy taught me to do this to add some rise/fluff to scrambled eggs), added 2 cups of heavy whipping cream, then poured all of that over top of the veggies. I cooked it for about 15" @ 425 degrees F, then turned the heat down to 375. I checked it after 20 minutes, and it was sufficiently browned on top, so I covered it with foil and cooked it another 15-20 minutes. It was creamy and delicious, and my colleagues loved it. (P.S. my family moved back and forth between Texas and Arkansas 5 times before I started school. AR is a beautiful state!) - love your channel, your vulnerability and your witness. Keep it up! Christi

[@melaniejennings289]

How interesting about the baking powder! About how much do you use for a dozen eggs?

[@lisarosebud6404]

Yummy

[@Diana_the_green_dragon]

If i could i would like this video 10 times. Not just the recipe is awesome, its a nice mentality you are sharing.

[@Diana_the_green_dragon]

I put cherry tomatoes halfs on top of the quice liquid side up and it get caramelized on top

[@leahschultz4973]

Broccoli and swiss with a cream cheese crust oh so yummy Thanks for sharing ❤☮

[@sandybush1661]

I make a crustless pizza quiche, which is also gluten free. I just line the pan with pepperoni with mozzarella cheese on that. Just add my pizza ingredients (hamburger, ham, onions, peppers, mushrooms, etc.), and whip up enough eggs to just cover all of it. Sprinkle on some cheese and bake. No idea of amounts, just throw it in until it looks right. Thank you for this video and reminding me of some of the basic, delicious foods we sometimes forget.

[@fairviewfamilyfarm9735]

My go to recipes to use up eggs are breakfast burritos and breakfast sandwiches. I make large batches. I wrap them in freezer paper, wrap a piece of masking tape around them. Mark what ingredients are in them and pop them in the freezer. About 1 1/2 minutes in the microwave and you have a quick breakfast. So much better than store bought!!

[@tamarasiegrist2776]

Hi there Jess, it still amazes me how you have time to do those videos when there are 6 Kids a Garden, Animal, Husband and a House you need to take care of !!! Just amazing, I really love you! Big hug from Switzerland. Tamara

[@coramdayo]

A couple years ago I made the switch to 'mostly' organic if it fit in my budget. Since I have not mastered the art of making my own pie crust (as of yet!), I turned to the local whole food-type stores for an organic refrigerated/frozen pie crust to replace my long-term usage of Pillsbury refrigerated crusts. What I found was SUPER expensive (like $5 per crust) and I just could not justify it for all the quiche and pies that I like to make. In thinking on this dilemma for a few days after deciding I could not afford the organic version, I remembered that I had a 'crustless' coconut custard pie recipe that I make all the time for my dad. It used 1/2 cup of flour in the batter to form a sort of 'crust' on the bottom of the pie. So, I decided to give it a try with my quiche recipe. It works GREAT. I don't miss the crust at all and I actually prefer the 'crustless' version to the regular version. It uses regular flour so I know I always have that on hand. Alison Graham's recipe below is super close to mine but hers does use self-rising flour and if I had that on hand, I'd use that too but the truth is, I don't often have it. I've been using this recipe for a couple years now so thought I would share it with you like-minded folks. Easy Bacon and Cheese Quiche Ingredients • 1/3 cup cooked meat; bacon, sausage, hamburger, etc. • 1/2 cup chopped onion or a tsp of onion powder • 1 ½ cup shredded Swiss cheese • 1 cup shredded Parmesan cheese • ½ cup All Purpose Flour or (1) deep dish frozen pie crust • 4 eggs, lightly beaten • 1 cup half-and-half cream (or you can use 100% cream!) Directions: 1) Preheat oven to 400 degrees F (200 degrees C). 2) In a medium bowl, mix the meat, onion, and both cheeses. For a ‘crust-less’ quiche, grease and flour a 9” glass pie dish. Otherwise, place this mixture in the unthawed pie crust. 3) Mix the eggs, half and half (and flour for ‘crust-less’ quiche) in a bowl. Pour the egg mixture over the cheese mixture. 4) Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F and bake for an additional 35* minutes, until the top of quiche begins to turn brown. *If ‘crust-less’ check after 25 mins to be sure that top isn’t getting too brown. This seems to bake faster without using a crust Like Alison, I do saute my onions as opposed to using them raw...if I am in a hurry, I use onion powder or dried onions. I also like to use a little garlic powder but I like garlic on almost anything so that is a personal taste thing. I normally make two at the same time and freeze one for an easy dinner later on. It freezes great!

[@sandyrees490]

Watching this again. Please make more cooking videos!!!

[@SuperKingslaw]

My favorite is a good frittata. Basically quiche without the crust. Use a whole lotto eggs, sauteed veggies, and cheese. Start cooking in a greased iron skillet, and finish in the oven till cooked through. A one pot wonder. YUM!

[@amandamonacoschaub8101]

It’s absolutely insane that you posted this at this time because I have been craving quiche for a week now! My absolute favorite recipe is with shredded hash browns as a crust, with jalapeños, mushrooms, whatever meat and whatever cheese and then serve with salsa and guacamole. Holy yum. And now I’m starving 🤣

[@melaniejennings289]

Wow, shredded hash browns as a crust!!! Genius! Do you prebake the hashbrowns in the pie shell before adding the other stuff?

[@amandamonacoschaub8101]

melanie289 yep! For about 30m at 425* then fill & bake 25m at 350* 😊

[@LorriesWorld]

That's exactly how I cook...and I have extra eggs right now...♥ a good rustic quiche...dinner tomorrow for sure

[@greenmouseguard]

Jess I thought I would share. My favorite ingredient in Quiche is Cooked Cubed Sweet Potatoes. It is Amazing You must try😘😘 Thank you for the recipe 🙏 God Bless You Jess 😘🙏💋😇💕 Linda from Ct

[@ruthcopperhill]

Sans crust you have frittata which is what I usually do. Great to make in a cast iron skillet, starting off on stove top and finishing in oven. One of my favorite frittata recipes has several ingredients I know you have ready access to on your farm: sautéed sliced zucchini, slivered sundried tomatoes, fresh mozzarella, and topped when it comes out of oven with shredded basil!

[@MonklynMaine]

I often make this in cupcake pans as baby frittatas, you can use up so much of the fridge and people can pick what they want to pop into each buttered tin. Then pour the eggs Zwith milk (and sometimes sour cream) over the veggies/cheese/meat/leftovers and toss into a preheated to 375 degree oven and wait till they Poof and don't jiggle in the middle. They stay good in the fridge for a day or two and are almost as good reheated as when you got them out of the oven fresh.

[@l.leland9528]

I love this recipe. Thank you for your generosity in suggesting we all embrace it to create our own quiche.

[@escapingtinman]

Oldie but a goodie - I like butternut squash , nutmeg, cinnamon, allspice etc uggg sooo amaziny good

[@aylabacker5744]

I had no idea quiche was a fancy food. It was my mom's go-to dinner when she didn't want to cook and was a permanent fixture of Christmas morning. My brother and I most coveted her cheddar bacon, broccoli quiche. To this day, momma makes it for breakfast every time we go on a family vacation and on Christmas morning.

[@jacques-ldube2921]

Dear Jessika, I would love to see more cooking videos, you make it look so easy and delicious! Thank you. Have a reat day! Lucie

[@sandragillanders2425]

Love your videos. I don't have chickens but my husband and I eat quite a few eggs. I am prediabetic so I don't use a crust. I call it crustless quiche. I cook it in an 8 inch skillet on very low heat to saute onions and warm the cooked veggies. I mix eggs with cream and cheese and pour into skillet and in a couple minutes but into a 350 oven to cook till it doesn't giggle anymore. I love real quiche and you give great advice. Love that you will do more recipes. Thanks so much!

[@sarahdavies8700]

My absolutely favourite quiche is with sautéed leek and baked potato! The crispy potato pieces are super delicious with the sweet leek.

[@missladyworkhardshoemaker9463]

I had a tearoom and made several quiche everyday. Some things we used, mostly because we got bored, were......chichen, blue cheese and sliced apples. Salmon, capers, onion and cream cheese. The most requested was bacon, and tomato. We used squash, spinach, mushrooms, corn, and mixed veggies. People liked leeks, black beans, corn and tomato. We done turkey, and dried cranberries. We always used 1/2 and 1/2 and mostly cheddar cheese, but would also used feta. We custom made quiche for baby and bridal showers.if you can think it , it most likely will make a great quiche.

[@kateymateymusic1]

I feel like we could be best friends- your method of whatever cooking is me to a tee. A pinch of this, a spoon of that and a whatever on the side! I love sautéed cabbage with bacon, onion and grated carrot- and a bit of curry powder. Then add in a little chicken stock and sauté. Yummmm. My grandmother taught me that. You can add any veg laying around like celery or beans etc

[@DeepSouthBama56]

Hey Jess, a great video and a good idea to do a cooking series. I cook myself and for an Old country boy, people say I am pretty darn good at it. What I tell people when they ask me about organic and how and what I grow. I always tell them I am as organic as I can be. Raising food to sustain yourself is a necessity for some, one of which I am , since I retired. So I am not gardening for fun or as a hobby. What I grow will determine going forward in my retirement what I eat or do not. So when I do stray away from organic methods, at least I know what was used on the crop. I know it was applied as recommended and the proper waiting period was observed before harvesting the crop. In cooking I do have a pepper grinder to grind pepper fresh, but still have the habit of of grabbing the old tin of ground pepper. The same goes for salt. I used plain old white iodized salt for over 60 years now, I do have some of that fancy pink sea salt, but I save it for something I am doing that is special. Any who, it all tastes good to me. Take care and stay safe, God Bless You and Yours. Mr. Tom

[@tinad846]

I nake our quiche with 5 corn tortillas as the crust, ortega/hatch peppers and a lean sausage. Season with a little chili powder. Yum.

[@gladysgabriel3954]

I recently found your channel. Enjoy your down to earth ideas. I feel un confortable with yor statement that you bless us. I believe God blesses us and we need tobe sure itis of God not ower selves. I dont think you mean it as it may sound..you and your family ate now in my nightly prayes God bless Gladys

[@RootsandRefugeFarm]

Thank you for watching Gladys. I mean that In terms that the Word tells us to bless and not curse. And so, being In Him, I believe we can speak blessings over people. Of course all good gifts come from God who is holy and unmatched! I am nothing without Him and neither are my words! Thank you so much for praying for us ❤️❤️

[@BrinkleyBurns]

I have lived a life of home cooking. My mother cooked for us, my father cooked, my siblings all learned to cook and still do. I am not a homesteader but we have a family garden and share with neighbors and friends. Sometimes I think modern Americans are afraid of food. To much, not the right kind, not the right amount and on it goes. Food can nourish the body and soul. Finding a balance. You are lucky to learn this so young.

[@lodewikuscoetzee9814]

This is one ill always come back to. Thank you Jess. You are such an inspiration.

[@jennyduncan5799]

Quiche, one of my specialties too. With cauliflower, loads of caramelized onions, and dijon mustard, oh boy....I too like gryere and pepperjack. My Momma always made thee best crust. Her secret was iced water.

[@alisongraham2807]

Hi Jess, here is the recipe I use to make a bottomless (crustless) quiche. This is great if you don't have a crust ready. 3 eggs 1 and 1/2 cups of milk 1 and 1/2 cups grated cheese 1 onion diced and fried to get rid of the raw onion taste (caramelized) 3 full rashers of bacon diced and fried up ( I do this with the onion together) salt and pepper to taste 1/2 a cup self raising flour Mix eggs, milk and cheese, salt and pepper together in a bowl. Add in cooked onion and bacon. Then mix in self raising flour. Grease a 2 QT, 2 Litre 11x7x1,5 inch pyrex or equivalent baking dish. Heat oven to 180 degrees Celsius, moderate oven, 350 degrees fahrenheit. Cook for approximately half an hour to 45 minutes, depending on your oven. Top should be nicely browned. Can substitute tinned salmon or asparagus for the bacon. I like to add corn kernels to my quiche too, it gives it a lovely sweetness. Enjoy!

[@mylazarus89]

im going to give this a try thanks for sharing!

[@alisongraham2807]

MyLazarus89 Great! I hope you like it.

[@RootsandRefugeFarm]

Thank you!!!

[@cherylanderson3340]

With the flour in it, that must be like a baked bread / casserole, right? It does sound amazing. Could be a nice dish to add to a family brunch! How deep is the finished casserole - does it rise to around 1.5" then? Love the notion of adding canned salmon as an alternate! I have some on hand to make salmon cakes so could give this a try! Is this an old recipe? Just curious. My mom used to make a creamed salmon from the cans, in a white sauce with frozen peas. We had it over toast & I haven't thought of it in many years - so thanks for somehow jogging my memory. It was so delicious, & one of my favorites. I think it's one of those recipes of the 50s which has been lost in time, but simple enough to recreate I think. It might look disgusting to some, but one bite & you're sold - if you like peas & salmon in a white sauce on toast, that is. My mom & now I, always make a basic white sauce - 1 T butter to 1 T flour per 1c milk. For the salmon on toast I might make a 2c batch to be sure I had enough, & just use enough to get the right consistency, then if there's any left over, save it if you need to add it in after heating a while, or to stretch the recipe. Make a roux on med-low, then gradually whisk in the milk - still over med-low heat. Let it barely simmer at least 10 minutes on lo, with a couple bay leaves,& about 1/8th tsp or less dry mustard & a pinch of nutmeg. Add more whole milk as needed so it doesn't get too thick.Simmering a while will impart the flavors into the white sauce, then always remove the bay leaves before adding in the canned salmon. We always remove the skin, but mash up the completely softened bones & blend in for the calcium & other nutrients. Hopefully you have a pet to feed the skin to. My mom never made anything with curry I don't think, but I now add it to tuna & chicken salad, quite often, & this recipe might be another one of mom's recipes I could tweak a bit & try curried! Looking forward to trying your recipe! I think I've seen something similar with sausage in it!

[@alisongraham2807]

Hi Cheryl. It doesn't raise as such, the flour sort of helps it puff up a bit and gives it the consistency of a solid scrambled egg, helps it bind together. It is an old recipe, I was shown how to cook it 28 years ago. Yes and it would be lovely included as part of a brunch meal. I've never thought of adding sausage but you definitely could. Kielbasi sausage might be nice too. Your Mum's recipe sounds really yummy! Thanks for sharing it with me. I really like tinned salmon and I eat the bones too!

[@colleen4574]

Tried this with a butter crust and fresh crab and asparagus. I'm in PNW and we got a load of fresh Dungeness crab and I went for it. So worth the picking that takes awhile. To die for, thanks Jess.

[@elainepaul2294]

Just dusted off my grandmother's pan. Going to give it a try and see if the kids enjoy it. I usually feed the neighborhood with our extra chicken eggs! Thanks for the inspiration and see ya in September at the heirloom festival!

[@margaretrosin7853]

Yay for Pilsbury! Pie crusts are no fun. And I cook. My favorite quiche to make is caramelized onions, mushrooms and goat cheese with Parmesan or Gruyere. So delicious 😋

[@lisabooker6405]

OMGOODNESS so yummy! Look forward to the series. Smoked Gouda and ham...yessssssssss! LOL

[@zaviahopethomas-woundedsou9848]

In my quiche I love smoked salmon, Jarlsberg cheese, wilted spinach, and sweet corn! I love to drizzle a bit of hollandaise sauce on it too!

[@RootsandRefugeFarm]

Oh goodness I’m down with ANYTHING that is a vehicle for hollondaisd. That sounds SO good!

[@jaclynrichmond1049]

I just started scratch cooking a year ago and there are so many things that I have accomplished that I once thought of as high cooking skills. It was embarrassingly humbling how little I knew when I first started, but now I can do gravy with a small amount of confidence and biscuits. I never thought I would get this far

[@leannac2743]

WHY have I not made Quiche before?! Thank you Jess!

[@bwharff]

It was great both my wife and I loved it. I added bean spouts and clover spouts. Next time I will use more spouts. Again thank you so much 😊

[@samanthabarris3729]

This series is just what I need! Cooking is not my favorite thing to do I have to say, but with us starting our garden I want to use our veg from our garden. Love your honesty always, and I'm totally with you on eating mostly 😁🇿🇦

[@keishamurray2711]

I make what my kids call egg muffins. It's a brushless quiche. They like them with bacon, cheese, and bell peppers. I dress mine up with greens, mushrooms, feta, and sun dried tomato. Cook in a muffin pan at 350 for about 20 minutes. Everyone in my house loves them. They can be frozen for easy reheatable breakfasts on busy mornings.

[@RootsandRefugeFarm]

We do this too!!!

[@cherylanderson3340]

I too want to recommend frittatas, as I've made them quite often. We're cutting back on carbs where we can these days, so I passed on the store made crusts when last at the store - though I was tempted. When I use those - they are so shallow, the ingredients easily stretch to two. With this method - no oven is needed. It's done on top of the stove, but - can also be spooned into butter or bacon fat basted cupcake tins - with or without a crust. You could even use a square of a pre-made puff pastry, laid into the cup cake tin - & do in smaller tins for appetizers, but keep the solid ingredients chopped small if you do those! One day I wanted to make this & just used what was on hand for veggies. For the 1st time I tried adding in fresh cut & raw summer squash, & zucchini. I think I lightly cooked the portobello mushrooms a bit to impart a buttery & caramelized flavor from the sautéed to lightly caramelized red onions to which I'd added sea salt, fresh ground black pepper, dried parsley & oregano flakes. That time I used all cheddar extra sharp. I'm about to make another one, & this one won't have scallions or mushrooms, which I often use - but might have bacon & caramelized shallots, plus either grape tomatoes, broccoli or red peppers. I'll be using 6 eggs, almond milk ( for the 1st time - hope I like it ), cheddar, & will be adding some feta, as I have a lot of it. The caramelized shallots will add a sweetness, & the bacon a saltiness, so now I'm leaning towards the broccoli & a bit of red pepper & maybe the zucchini too - but want there to be only 2/3 to 1 c of filling - other than the cheese, eggs & milk. Instead of doing them in the oven, I've found I can use my big, or med size nonstick pan - depending on how many eggs are used. With the big one - I did 9 eggs with ease. This will be the 6 egg size. After assembling the veggies ( some pre-cooked ) & cooked, pieces of bacon in the pan, I put in most of the cheese & mix it all together with the herbs & pepper, then try to evenly distribute it all. Then, on med-low, with the already warmed pan & ingredients, I add about 2/3 of the milk & egg mixture a bit at a time to evenly distribute it, & quickly put the glass lid back on, to retain any heat in the pan & glass & metal edged ( in this case) cover. An all glass cover from a casserole works great too, if it fits the pan. Any cover that fits works to retain het which sets the mixture, but I like seeing how it's doing, so love having a few sizes of glass lids. Once it begins to slightly set - I start pulling the egg mixture in from the sides, & sliding the silicone spatula underneath to see how it's setting up, as when doing an omelette , which helps suspend the solid ingredients in the slightly setting, crumpled up egg, then while still quite wet, but the veggies are holding in place, I pour the remaining egg & milk mixture on top with a toss of another handful of cheese on top, & quickly pop the glass lid back on. If it's holding enough heat, I'll turn it down to low & let the heat retained by the lid & pan & burner to help to steam set the mixture gently - so it doesn't set too much & become dry & hardened. Eggs seem to do best, remaining tender, with gentle cooking methods. Once it's almost completely set, I move a silicone spatula beneath the whole thing to make sure it will release easily. Next is the final step - to flip it. If it's set enough, you can put a plate over the top of the pan & flip it so the bottom side, which has hopefully lightly browned, is on top. Then I slide it back into the pan, unbrowned but mostly set side down, to fully set & maybe color up a bit.. If the top is more wet than set, but still mostly set, you can slide it onto the plate, laterally, so the wet side remains upright. Then place the empty pan over the plate & flip it so the wet side is safely down in the pan & put it back on the burner so it can gently finish cooking, with the lid on - unless it seems too wet for your taste, then leave the cover off while the bottom sets up. If it was mostly set, about 2,3 mins is all it needs to finish firming up, so slide it back onto the plate & serve, unless you're making it to be served later, at room temp. If the top is too wet - any flipping or shifting to a plate will get messy - so rely on the use of a cover to reliably hold enough low heat to gently set the mixture a bit more - on a low heat so the bottom doesn't burn. This is ideally set firmly enough to be able to eat at room temp later - if there's any leftover. It's nice with toast, a green salad, & some salsa if you like. For a salsa lover - you can put the salsa in the frittata mixture! I like the ones with corn & black beans with the egg & cheese flavors - spooned on top or in the egg & milk mixture. I've never tried that, but it does sound good, now that I think of it & would be even better as a quiche - baked in a crust! You could also make a home made crust, bake it alone - to a browned, crisp state in the oven, by basting your crust in milk, pricking the bottom & sides carefully with a fork & filling it with the clay pebbles or what I use - kidney beans which become relegated to this duty - to prevent the crust from lifting & puffing on the bottom or sides. Those beans went back into a jar after being rubbed with a clean towel, for future use in the same way. Then, when you do the final flip, after cooking on top of the stove - by flipping or sliding the filling into the pre-cooked crust, as an alternative, to settle in there for the final minutes of setting the bottom - in the still hot, baked crust. I think I'd like anything better if it was served in a crust, frankly...carbs be damned! I've been thinking of ways to use the rest of a jar of mildly spicy salsa with beans & corn, so today put 2 Tbsp in the bottom of my bowl & spooned over & mixed it in with stewed 1 summer squash & 2 zucchini with 1 red onion sautéed & lightly caramelized in a pan I'd seared 4 breasts of brined, then cut into big, irregular cubes of chicken, which I lightly charred in my deep cast iron chicken frier last night. Loved the charred flavor on the chicken, so, after removing the cooked chicken to a big bowl, decided to sauté a whole red onion in coconut oil to capture the charred bits & flavors. Then tossed in the cut up veggies & after they'd cooked alone, with the glass lid on until they cooked down by about 1/3, after stirring a few times - but with no liquid previously added, I looked around for a can of tomatoes about to expire & found a ready made jar of Classico onion & garlic pasta sauce, which expired just about a week ago. It looked fine - no bubbles...smelled fine...& tasted delicious, but - you know how those commercial pasta sauces taste a bit too sweet - for this - with all those veggies which had filled the pan to the top - this helped to get all those flavors jiving together, & all were better for it. We ate it like a veggie stew for breakfast & that's when I put the salsa in my bowl 1st & mixed it in. It was so good with just the onion & garlic sauce too, which the main pot of stew still is, but I sure liked it with the salsa too. I love cooking with fresh veggies. They always feel like the right thing to be eating. Happy harvest time & happy summer to you all. This is the best time of the year, considering the abundance of fresh veggies we have to cook with!

[@greersonmission]

Ohhhh nooooo you measure like my Mama! ;) Living in the grace of mostly is a great expression! Thanks for that! My husband and I are trying to cut out sugar mostly from our diet. He's watching his diet due to pre diabetes and has actually cut sugar out. He only uses Truvia. Another thing we're watching is our sodium. It makes you hold water weight. We've cut out pork and most of the processed meats. Turkey bacon is now our go to bacon!

[@kprairiesun]

Oil pie crust recipes make crust quick and easy! I always liked California quiche which has thin sliced onions and zucchini with eggs and swiss cheese or I use mozarella and add Italian seasoning. No crust. Really good

[@kevinrsheils]

Hey Jess! I want to first thank you so much for sharing your life with everyone here on KZbin. You have truly opened my eyes to a world of possibilities and dreams I never knew even existed within me. You have inspired me beyond my wildest dreams. What does the S on your kitchen pan peg board stand for? ALSO! I have a VERY simple CRAZY delicious pie crust recipe that is never fail if you would like to give it a shot sometime, let me know.

[@RootsandRefugeFarm]

Our last name starts with S ❤️ and thank you!

[@RootsandRefugeFarm]

Also yes, email me the pie recipe! [e-mail]

[@redeemedforlivinglove3156]

I am watching this on the day after Christmas.....and soooooo looking forward to when we can dig in the dirt to get our plants goin!! 😁 we dont have a greenhouse (yet! Life goals, my friend) so just do the best we can with what we do have. Winter cant last forever and those seed catalogs are comin any day now 😉 sending love,hugs and happy!

[@memyselfandeye8377]

Add green and red bell peppers, DICED, along with steamed broccoli, DICED, and chives, chopped. Yummy for my tummy. Side of salsa!

[@RootsandRefugeFarm]

Yum!

[@Beecozz7]

I agree with your food philosophy 100%, In his books, Joel Salatin addresses the "organic" mantra and its control over the markets and the difficulty to get a certification to be designated "organic". Very interesting. We also have potato chips in our pantry! LOL Hey, at least I got hubs off the soda pop!!! Thanks, Jess, great video!!! That quiche made me so hungry!!!

[@tatianka30006]

MORE RECIPES PLEASE!!!!!! I would love to see some creative recipes of how to use things that there are always a lot of (like summer squash), tomatoes, more egg recipes, etc. I find that a lot of conventional recipes don't actually work when you have a garden (for example, you rarely have lettuce and tomatoes harvested at the same time, so you really don't get to eat a garden salad like what you would get at a restaurant). It would be nice to see some fun recipes of things that are harvested in the same season. Can't wait to try the quiche, I'm thinking leeks and feta in it! :)

[@macantakai]

I love to slow roast peppers and put that in my quiche - so yummy

[@patches5965]

Oh Jess, love the "Mostly Rule"!

[@digarcia1890]

bless you sweet Jess. may the Lord pour out His Spirit on you. May you come unto a deeper knowledge of Him. I love your family! I love what you share. Keep your eyes upward always.

[@RootsandRefugeFarm]

I receive it! Thank you!!

[@TheOrganiclady]

Yummy! You could also make frittatas with those lovely eggs and cheese and veggies and you wouldn't need a crust. You can serve it with a nice crusty bread. 😊

[@rebecca3594]

You inspired me to make a quiche for the first time last night, it came out AMAZING! I took your suggestions for ingredients, pepper jack cheese, bacon, carmelized vidalia onions, homemade crust, heavy cream... It was soooooo good! Even my husband who "doesn't like eggs" liked it! ❤️👍

[@RootsandRefugeFarm]

That sounds SO good! I may have to go make one right now! It’s. A great way to get non-egg eaters to eat eggs!!!

[@edgeofthebayou]

Guess who’s fixing to make her first Quiche soon? Yep! You guessed it.. This gal here! That looks super easy and we definitely have a plethora of eggs weekly! Great video sweetheart! -Sandy

[@mattmerritt6699]

my mornings consist of watching KZbin for knowledge of farming and gardening yet some how i always end up on your videos! thank you for sharing your knowledge in a friendly ongoing way!! -once again on my husbands KZbin lol makes it confusing when i watch you on my account haha XD

[@dianecharles881]

I love bacon and spinach in mine although I have used sausage and vegetable as well , I’ve made quiche for at least 15 years, more so now that we have chickens!❤️

[@sblaine3529]

Ham & Asparagus is really good!

[@CBsGreenhouseandGarden]

You do so many awesome things in your kitchen! Always great information! Thanks Jess! Hope you have a great evening!

[@Dawn_______]

This is a wonderful idea for a series of videos. Thank you so much for sharing your knowledge.

[@DaybirdAviaries]

We do this a lot. Asparagus pie is our favorite. We also like collards pie.

[@wandastevens3183]

I've heard of a Collard Sandwich....but never a Collard Pie....

[@pamricard7699]

Hi Jess, I make a lot of Quiche and almost always I make them crustless. I always use a meat of some sort, Sausage (ground or link chopped), bacon, kielbasa, polish sausage chopped, or even left over chicken or roast. I will put in chopped onion, diced peppers, mushrooms, spinach, asparagus, or broccoli fresh or frozen. I will also use whatever cheese I have on hand. some favorites are pepper jack and gruyere

[@KendraMakes]

Looks yummy! We don’t have chickens but buy fresh eggs from friends who do. I’ve made quiche a few times but never think of it- will need to try again ASAP!!

[@RAYOFSONLITE]

I love your down to earth rambling. Never apologize. If you start sounding too professional, it will take away from authenticity. Bless you.

[@bebepoppy1604]

I used to make quiche with a pie crust, but after getting a bed & breakfast cookbook I ran across a recipe using bisquick. Now you can make your own bisquick mixture at home. So no wierd ingredient s if you make it yourself. I love to do Swiss cheese, cooked chicken and either broccoli or asparagus. It is super easy. The bisquick makes its own crust. Some people call it impossible pie. This is a family favorite. Thanks for your videos!

[@Annettec457]

Thank you for honesty, I've been growing and canning and making do with what I have and what I can afford for as long as I can remember. We have goats but not the milking kind. So kudos to you have a blessed day😌

[@jenbriggs1041]

any time we have left over chili we make chili cheese quiche!! SO GOOD!

[@CatherinesGardenHomeLWS]

I like your beginning...changing to your apron, cute! Using the harvest is something that I need to know. Cooking sauces and other dishes can help me to use the veggies. Thanks for the info.

[@mmmmgoodlife4571]

Awesome! I had forgotten about quiche. What a great meal! Thank you.

[@jumpoffa5011]

I haven't made a quiche in a very long time. Your recipe looks great. I will give it a try this Sunday. Thank-You. :-)

[@donnacalhoun9224]

Hi Jess, Just wanted to send you a huge thank you for this! I made this for dinner last night and I have to tell you my husbands reaction. He said, " Honey, in our 22 years together I've only complained about 1 meal. ( canned chinese crap and i agreed with him) So, you know I think you're a good cook. But this here I would like you to make it every other night. Hell, I'd fight the neighbors for this!" I tried quiche in the past and never really liked it. But, this is yummy! I also sauteed some diced onions in the bacon grease and Ta Da happy family! Beginner gardener this year and found your channel. I don't feel as lost now, thanks to your shared wisdom! Thanks again!!

[@RootsandRefugeFarm]

I love hearing this Donna!!!! Thank you!

[@leniroepcke1733]

I'm like you, I toss just about anything in. Corn, Sun dried tomatoes, brussle sprouts. Or make it more of a sweet dish with dried fruits & mint.

[@Cityhomesteaders727]

Other videos made it look so complicated! Love your recipe and make it all the time!!

[@leslievalenciano-lopez8887]

I had no idea that Quiche was so easy to make!!! I'm looking forward to learning more from you!!! Thank You for sharing!!! God Bless!!!

[@olympiab467]

I'm trying this for my own Mother's Day breakfast! Since my kids are toddlers, a special breakfast is on me. This seemed special AND EASY! It was prepped and in the oven before you finished the video. I went with prosciutto and shredded swiss since that's what I have on deck. Watching Trolls with the kiddos until its ready to eat! Thanks for this recipe Jess! UPDATE: This is sooooo good and cooked perfectly with your measurements, timings, and temperatures. I used a store bought crust in a ceramic pie dish and it turned out JUST like the quiches at Whole Foods!!! I'll definitely be sticking with this recipe. I already love your channel but you've earned an extra special place in my heart with this one! Being a single mom of two and a high school teacher means I'm always tired... but I still like to be fancy! I'm already thinking about all the different add-ins I'm going to try with this recipe as the base. YOU ROCK JESS!!

[@erikacronje8985]

I make quiche often, similar to yours. Made one this week with fried onions, then wilted some chopped spinach and basil into that, added chopped cold ham, grated cheddar, some crumbled Feta cheese and poured the milk n egg mix on top. Sometimes I sprinkle Paprika on top. Now I also do not always use a crust! Add 1-2 tbsp flour to your milk mix and pour over filling, no need for a crust. Can also pop this into the microwave to cook faster and still looks and tastes great

[@sharilou6787]

Great information. When I'm in a rush and do not have a store pie shell, I use soft taco shell for the crust.

[@NicholeReidphotography]

yummy! I found my favorite when I was cleaning out the fridge- a mix of Canadian bacon and regular bacon with broccoli. I also like any strongly flavored cheeses in a quiche. We also do ours as a frittata and start it in the cast iron and move to the oven.

[@krissimon8501]

Hey Jess, want a quiche that's eye roll free? Use your basic recipe, however add pre-cooked pizza ingredients. Fry the pepperoni, bacon, sausage and pat dry with paper towels so it's not too greasy. Add your particular veto blend and those boys will think you a gourmet goddess. Sundried or dehydrated tomatoes are kind of a must for true pizza flavor.

[@tatianka30006]

I keep returning to this video over and over now - we finally have our chickens laying eggs, so I've been making quiches! Just put smoked turkey with mushrooms and onions one in the oven! Thank you, Jessica, for posting this!!!

[@cynthiafisher9907]

I love your motto of the grace of mostly! This distills some of what I’ve been mulling over lately. So many people I know are not eating this and not eating that. Ok, I could do with not eating as much sugar and simple carbs as I currently do. That said, there is so much emphasis on food and eating and being so, so careful, I’m getting so tired of it! I’m not a foodie, so maybe that’s part of it; and I don’t have food sensitivities(I understand that many do). I do raise and preserve a lot of our food, so I feel good about most of what we eat. And,.....I also have potato chips in my pantry. Thanks! I also love to make quiche. I like it with spinach and onions and Swiss. Not frittata, no. I have to have that crust. I make a mean pie crust!

[@catherineanderson3393]

Yum - this is going to be my go to with a salad this summer!!! Thanks so much!

[@kayladionyssiou3636]

In case anyone is curious, we've used coconut milk successfully in quiche. The parmesan cheese is also plenty salty so it is wise to be cautious with salt. You can always add some at the table. Quiche is a great use it up, mix & match recipe!

[@wilmagregory8967]

Lol, making quiche was my first no no, from my hubby. He doesn't like eggs any way but scrambled and I was trying to show I could cook. He wouldn't touch it but I ate the whole thing in the next few days. Now I only make it when I crave it. Thanks for the video, much love and peace, blessings. ☆

[@H1ST0RYWriter]

My go to recipe for using up eggs is Shakshuka. 6 whole eggs & 2 lbs of tomatoes. Dinner done in less than 30 mins.

[@victoriadrake3582]

Ive always been so scared of making quiche, thank you!! I’m Gonna try it!

[@AndreaOlson]

Hi Jesse, Here's one my family loves. Mexican Quiche Make 2-9"pie shells. *If making from scratch, add 1/4 tsp. garlic powder and 1 tsp. season salt. Partially bake crusts for about 8 min. Remove from oven. Filling: 1# ground beef 1 c. grated Swiss cheese 1/4 c. chopped green onion 2 tomatoes 1/4 c. bell pepper 1 1/2 c. half & half cream 1 pkg. Taco seasoning 1 c. sour cream 1/4 tsp. cayenne pepper 1/2 tsp. salt 5 eggs Directions: Seed, chop and really blot tomatoes; set aside. Brown beef, onion and green pepper. Stir in Taco seasoning. Drain and blot any excess fat. Divide between the 2 shells, spreading over bottom. Sprinkle cheese over meat. Spread tomatoes over cheese. Blend half & half, sour cream, cayenne and salt. Beat the eggs slightly. Add to cream mixture. Stir only until smooth. Pour over filling in shells. Bake at 400 for about 35 min. **I make the recipe as is because we love leftovers!

[@metalmartha2571]

Thank you so much for the great supper idea :-) we do not drink animal milk in our house.. so I can attest to plant-based milk working well… We make our own. You will notice the eggs go slightly gray when you use almond milk. no biggie it doesn’t change the flavour or the texture just a visual thing. add some turmeric and the eggs will stay that yellow colour again LOL

[@Gigi-fv9ky]

If your crust is starting to brown more than you want, you can use tin foil around the edges to protect it. Normally, in my clean-out-the-fridge quiche, i just go crustless. I love to put the last few marinated artichoke bits in, will saute mushrooms, tomatoes, and onions first and add them, peppadew peppers are great, etc. Mine is truly cleaning out the fridge (and freezer since i usually put in the last third of a bag of frozen spinach - drained very well with a ricer), lol. If i make it on Sunday night, i can eat it for breakfast the rest of the week and i normally use 6 to 8 eggs to make a large size. Great breakfasts that i then dont have to think about. Havent done this all summer, though, as soon as fall gets here, i am going to start again. Thanks, Jess!

[@Jennifer-hj5rw]

Brioche bread, flan, Cream puff, moist cake throw in a dozen. pudding, ice cream and much more. lol

[@ashleymccaman9364]

Yes more vidoes about using your harvest

[@babsn3637]

Thank you!!! Big huge thumbs up! I made my first 2 quiche today. I used regular milk. Eggs seasoned with pepper and garlic. Half the amount of shredded cheese was Swiss and the other half mild cheddar. Then the parmasian cheese. I fine chopped 2 green onions and cooked them in a skillet with the bacon until the bacon was cooked (add them to the pan with the bacon when the bacon is almost done cooking). Drained the grease off. Added all in the pie crust mostly in the order you said (I forgot to add the bacon and onions so I just put them ontop. 45 minutes later we had quiche for dinner and it was delicious!! The second one was put away for later. My husband who thought he wasn't going to like it complimented me on how good it is.

[@MidwestGirl]

One of the favorite quiche combos my family enjoys is spinach, mushroom, and feta or Swiss cheese.