Spring Quiche
Prep time
Cook time
Total time
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Yield: 6
  • ½ cup millet, soaked 2-4 hours
  • 1 cup water
  • 2 Tbsp olive oil
  • 1 cup wild leeks (or onion), chopped
  • ½ red pepper, chopped
  • ½ tomato, deseeded and chopped
  • ½ cup nettle leaves (optional- when in season)
  • 1 cup spinach, chopped
  • 4 free range farm fresh happy eggs
  • ¼ cup sheep milk cheddar, cut into ½ inch cubes (totally optional)
  • sea salt to taste
Make It Like So
  1. Preheat oven to 350
  2. In a pot, cook millet in 1 cup of water- about 15-20 minutes until grain is soft and water is absorbed.
  3. Allow grains to cool slightly.
  4. In a pan, heat oil on medium heat and sauté wild leeks, red pepper, and tomato for about 5-10 mins. Until soft
  5. Add to the pan the nettle leaves and spinach just until limp.
  6. In a mixing bowl, beat together the 4 eggs.
  7. Add to the egg mixture the cooked veggies and optional cheese along with a pinch of sea salt.
  8. With grains cool, gently press in to a well oiled pie plate to form the pastry crust.
  9. Pour the egg mixture in. You have the option here getting fancy and layering with tomatoes or something to make extra pretty.
  10. Place this masterpiece in the oven and bake for 15-20 minutes, until firm in the middle and grains on the side are a slightly darker yellow, almost brown.
  11. Allow to cool, so you can cut these perfectly beautiful slices.
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/i-made-a-quiche-like-for-real-this-time/