Made from Scratch Sunday

Dory doing her hen thing.

Since having chickens and an abundance of eggs (I get 5 eggs a day from the girls), I have been experimenting with different quiches. I made this recipe up this morning, because I had left over ricotta cheese from making stuffed shells the other night!

From the girls.

A quiche is also a great dish to take to a brunch because quiches serve well at room temperature! This recipe whips up quick because it is sans crust.

Spinach & Ricotta Quiche

5 Eggs

1 bunch fresh spinach, chopped into smallish pieces – give the stems to the chickens or compost

½ c. ricotta cheese

½ c. milk

¼ c. flour

2 cloves garlic, minced

¼ c. chopped onion

1 tsp. oregano

Pinch of thyme

Pinch of rosemary

Pinch of roasted red pepper flakes

Looks like a good Sunday morning to me!

A few shakes of salt and pepper

¼ c. parmesan to coat bottom of pan

Preheat oven to 350. Sautee onion, garlic and spinach until the spinach is cooked down. Beat eggs in medium mixing bowl. Add all the ingredients and mix well. Grease your pie dish (I used a 10” pie pan but you could also use a small casserole dish) and sprinkle parmesan on bottom the bottom of the dish. Pour egg mix into dish. Bake for 30 minutes. Enjoy.