For something different we decided to enjoy quiche for dinner.  I have never made a quiche before and my goal was to make a custard filling rather than something heavy.  Huge success!

I based my method on a recipe from Tartan Bakery & Cafe.

Quiche & Hash Browns

Quiche & Hash Browns


  • 5 eggs
  • 3 T spelt flour
  • 1 C cream
  • 1 C milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh basil (lots)
  • fresh oregano
  • swiss chard chopped, raw
  • arugula chopped, raw
  • eggplant chopped small, raw
  • cheese, grated and sliced
  • prepared pie shell


  1. Place 1 egg and flour into a bowl and mix with a hand mixer on high speed until blended.
  2. In another bowl, briefly wisk the cream and milk. Pour the egg mixture through a fine-mesh sieve into the milk mixture, and whisk in the salt, pepper, basil, and oregano.
  3. Pour a small amount of the filling into the pie crust and then pile in the swiss chard, arugula, and eggplant. Pour the rest of the egg mixture into the pie shell and top with a small amount of grated cheese.
  4. Bake the quiche in the oven on a cookie sheet, to catch any spills, at 375° for 10 minutes, and then reduce the oven to 350° and baked for probably another 50 minutes. It is cooked through when the center felt firm not jiggly. Let it cool 20 minutes before serving.



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