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[Crustless Quiche hot from the oven. Photo by Jill Nienhiser for Farm Food Blog.]

Lately I've been making a quiche on the weekend and reheating a piece each morning in the toaster oven for breakfast and I am loving that. Faster than making scrambled eggs and bacon for myself on a work morning, with fewer dishes and pans to deal with after.

I've been making the quiche crustless (shall I call it a “criche”?), partly to avoid the work of making a crust, and partly because I'm limiting carbs a bit lately. And I don't have any special quiche pan, so I've just been making it in a square casserole dish. It turns out great. Depending on my schedule I either bake it on the weekend or prep the parts and combine and bake it Monday morning.

Then the rest just stays in the casserole dish in the fridge and each morning I put a piece on the pan in my toaster oven, cover it with foil (which I think would help keep it from drying out, but I don't know if it's truly necessary). About 15 minutes at 300 degrees and it's ready to eat. Really tastes just as good warmed up as it did fresh from the oven!

Here's the recipe for the first criche I tried…other variations to follow as I come up with them!

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Filed under: The Food by Jill
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Special for spring–This week only, Village Green Network is running a special on a huge ebook bundle by many of their awesome real food bloggers. I have some of these ebooks, each of which is easily worth the price of the whole bundle of 30!

There are real food and nutrition primers for those just starting out, focused cookbooks on special topics like almond flour desserts or crockpot meals, books on metabolism, child care, curing eczema, planning your garden–quite the variety, all in handy ebook form you can read on your ereader, computer, smartphone, or tablet.

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That’s less than $1.50 per book or a savings of over 90%! (more…)

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Among

the many offerings from my Amish farm buying club, I'd considered trying the domestic rabbit raised by one of the farmer's sons, and finally bought one. But it sat in my freezer for quite a while–until today that is. Well, three days ago anyway, when I put it in the fridge to thaw. But it went into the slowcooker today and I had it for dinner tonight. (more…)

Filed under: Recipes by Jill
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Another reliable presence at WAPF Conference is Dave Wetzel, a WAPF chapter

leader from Nebraska, and owner of Green Pasture.

Dave is responsible for bringing to market high-vitamin butter oil (HVBO), previously unavailable and still the only one on the market. HVBO works synergistically with cod liver oil (CLO) as practically an elixir of life.

Green Pasture also sources and sells one of the only CLOs that retains its natural levels of Vitamin A and Vitamin D. Almost all other brands remove the natural A and D and replace them with synthetic A and D

so they can label the CLO as having standardized levels of these vitamins.

Dave’s company has generously sponsored the WAPF conference for several years. He is a friendly guy who love to talk CLO. This year I met a couple of his sons, who wore cod hats and gave me CLO supplements each morning.

Filed under: Food Freedom by Jill
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A regular sight at WAPF conference is Sandeep Agarwal. A chapter leader in New Jersey, Sandeep and his family make and sell ghee through their company Pure Indian Foods.

Sandeep told me his wife makes ALL their ghee by hand in their

commercial kitchen! I picked up a darling little set of six flavored ghees I’m

looking forward to trying when I get home.

Filed under: Food Freedom by Jill
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