Jembella Farm: Impossible Quiche

Monday, 23 June 2014

Impossible Quiche

I love a wet and cold winter's afternoon when the supplies of firewood are stacked up outside the kitchen door and there's a hankering to cook something warm and nourishing in the wood oven.
This Impossible Quiche came to mind. It will be our dinner tonight with a rocket salad and tomato pie. (yes the last... really...... the last of the season's tomatoes.)
Leftovers for our lunches tomorrow.

Impossible Quiche (4 large servings)

1 chopped onion
2 rashers of bacon, chopped (for the vego's leave this out)
1 generous cup of whatever you like. (I had some roast pumpkin and potatoes left over from yesterday)

some herbs from the garden (parsley roughly chopped, oregano, chives)
some sliced tomato for the top if you have some, but not essential

4 eggs
1 Tablespoon melted butter
1 to 2 cups milk (or half milk, half cream. If you use cream you can leave out the butter)
1/2 cup self raising flour (or plain flour with 1 tspn baking powder)
1 cup grated cheese
salt & pepper

Grease a shallow ovenware dish. (I threw out all of my aluminium quiche tins & use only ceramic)
Arrange sauted onion and bacon with all the other veges in the dish.
Mix together all other ingredients (except tomato) and pour over.
Top with tomato slices and some extra grated cheese.
Cook in a moderate oven (180 C) for approximately 30 minutes.

The quiche is light and fluffy with a slightly visible crust. I can't say it's really like a quiche with a pastry crust, but as it's so quick and easy to make it's a winner in this house. A good way to use up leftovers; cold chicken, veges etc and another way to use that tub of cream that's been sitting in the fridge for just little bit too long.

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About Us

Whether you're living in an apartment, in a house in the suburbs or on acres, you can live frugally and sustainably. There are many things you can do to save money, eat ethically and healthily, reduce waste and live an enriched life.
We are Sally and Brian and we live in the Barossa Valley (South Australia) in a 100 year old house on sixteen acres with 2 dogs, 7 cows, 2 alpacas, 5 geese, 35 chickens, 78 sheep and a few bee hives.
Our way of life takes team work and dedication, but over the years we've learned to be more productive without seeming to put in quite so much effort. We've learned through making mistakes and taking a different approach to what the conventional ways would be. Still learning every day and constantly researching old and new methods, we believe that our lives are greatly enriched, we are healthier and we couldn't imagine any other way of life.
Considered to be living The Good Life, people love to visit us on our small farm to learn about our simple living philosophy.

Why do we do it?
Our love of good food, concern for our health and respect for all animals. The further we got into living on the land the more aware we became that most of the standard practices of growing food were not satisfactory. We couldn't eat with a clear conscience.
Milk from sad cows, pasteurized and homogenized into white liquid. Meat from distressed, hormone and antibiotic pumped livestock. Vegetables and fruits grown and sprayed with chemicals. What to do? Grow our own!
Slowly we grew our knowledge and took one step at a time, becoming proficient in one skill before moving on to the next. The learning curves were steep. We fell over and got back up again. There has been some derision and criticism of our approach from a few, but that's life when you swim against the tide.
If we are not the "norm" then so be it. There is nothing "normal" about growth hormones fed to beef, anti-biotics and chemicals fed routinely to chickens, cruelty and disrespect for farmed animals, meals in a box, GM foods, strawberries and tomatoes in winter.
Thankfully the World is waking up to cleaner and more ethical food. We didn't know back then that Organics and Bio-dynamics would become the "new black". The tide is turning and our swimming is becoming easier.