Creamy Asparagus Soup
Kayla // Asparagus Acres
Sautéed, Pureed, Roasted or Raw.
Asparagus is perhaps the most versatile vegetable of all…
As the days grow longer and the hens pick up their laying again, the baskets on my kitchen counter begin to overflow with fresh eggs. With spring herbs still growing in the garden, and the bounty of eggs, fresh milk and cheese from our goats, quiche is often the perfect savory brunch or evening meal.
This recipe is easy enough to swap in ingredients based on what you have growing in your garden. I used fresh chives and broccoli I had in the freezer from an early Spring crop, but you can use whatever veggies you have on hand!
Ingredients:
Sourdough Herb Crust
– 1 cup of flour (I used all purpose Kamut)
– ½ tsp sea salt
– 6 Tbs cold butter
– ½ Tbs crushed rosemary
– ¾ cup cold sourdough discard
Quiche
– 6 large eggs
– 2 cups milk
– 1 tsp sea salt
– 8 oz chevre
– 4-5 slices of bacon
– 1 cup chopped broccoli or other veggies
– Generous handful of chives
Start by making your crust. Mix together the flour and salt, and grate or cut in the cold butter.
Mix well with two forks or your hands until it forms a crumbly, pebbly texture. Add the crushed
rosemary, and then pour in the cold sourdough discard. Mix with a dough whisk or your hands
until it just comes together. You may add a couple of teaspoons of ice water if your discard was
too thick to make the dough cohesive if necessary. Roll the dough into a ball and wrap in saran wrap or beeswax wrap and place in the fridge for 30 minutes.
Preheat your oven to 375 f.
Saute the bacon until it is crispy, and then chop it well. If you’re using fresh garden veggies and
not frozen, you can lightly saute them in the remaining bacon grease to soften them a bit. In a
medium bowl, whisk together the eggs, milk and salt.
When the dough has been refrigerated for 30 minutes or so, flatten the ball into a disc on a
lightly floured surface and roll it out to be a slightly larger circumference than your pie pan.
Lay the crust over the pie pan, mold it gently to the pan, and trim and crimp the edges. Poke the crust several times with a fork, and then par-bake the crust for 10 minutes at 375.
When the crust has baked for 10 minutes, take it out of the oven and begin layering your veggies at the bottom, followed by the bacon and chevre.
Pour the egg and milk mixture over the top, and sprinkle on the chives. Pop the whole quiche back into the oven and bake for 50 minutes or until the egg mixture has set and the top is a beautiful golden brown.
Let the quiche cool for 10 minutes before serving.
Enjoy!
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Sautéed, Pureed, Roasted or Raw.
Asparagus is perhaps the most versatile vegetable of all…
Like many in this homesteading space, this has been a completely unexpected journey for our family.
Even 10 years ago I would have laughed at the thought of getting up to milk a cow each morning and
canning endless amounts of tomatoes…
I am a Hopesteader. I haven’t always tried to look for the silver lining in most any situation. It’s a skill that has encouraged me to spur on and learn and read and do and gain experience by turning knowledge into wisdom…
The absolute best part of this cheese recipe-there’s no stove work involved, at all! So they’ll be no sweating over the stove, or heating up the homestead during these hot summer months, with this recipe!
Chèvre is my go to cheese! I milk the goats, go inside and filter it right into a jar, and start the cheese from that very point! The doe’s body temperature is just perfect for starting the cheese on your countertop. And it doesn’t get much easier than that!…
Simple Wheat Bread Recipe
This is a great, simple recipe that can be quickly thrown together multiple times a week for the perfect, from-scratch, whole wheat bread recipe. It’s a half wheat, half white flour recipe with a slightly nutty flavor, a hint of sweetness from the honey, and the perfect texture. I love that this recipe is so versatile that it can be sliced as an addition to a cozy soup dinner or hold perfectly for spread and sandwiches. I make this recipe multiple times a week in our home. If you’re on the hunt for the perfect recipe to jump into making bread at home, you’ve come to the right place.
Greetings! I’m Mandy Vander Kolk, a joyfully married mother of three, suburban homesteader, and sourdough enthusiast! From very early on, I have had a great love for the natural world.
Soon after I began my sourdough journey a few years ago, it quickly became very clear that one loaf was never enough for our family! Between my husband and I and our three children, we can easily devour an entire loaf in one sitting….
This recipe is nothing exciting, there I’ve said it. But I’ve got a lot on my heart and fruit I’m hoping to share will you; it may fill you in ways no dinner can…