Main Dishes

Chicks + Quiche, Yes Please!

Yesterday morning we picked up the first order of chicks of the season. Fifty little fluffy cuties scurrying around the bottom of a box and cheeping away; this is how every day should begin. We got them back to the farm, dipped their hungry beaks into water mixed with electrolytes, and popped them into their heat-lamp warmed, deeply bedded new home in the garage. Baby animals are absurdly adorable.



In honor of Little Grasse’s cutest animal inhabitants, I present a crust-less quiche that honors pigs, chickens, and sweet spring onions (in the form of leeks).

Word to the wise: don’t cook this quiche when you’re pressed for time or not in the mood to cook. It’ll take a few pans, and some chopping, and more than the usual effort, so set aside an hour and enjoy the process of making it. What’s wonderful is that when that hour is up, you have a pretty substantial, all-inclusive meal that usually yields leftovers. It doesn’t hurt that it has a comforting fluffy texture and tastes good warm or cold either. Best of all, people don’t even realize it’s good for them (and grain-free) until after their third slice!

I like to make this when you have people to share it with. Sit, chat, eat quiche, and be merry. You made this earlier (because quiche keeps incredibly well), so food stress = nonexistent.

Pork Sausage, Leek, and Spinach Quiche (Crust-less and Grain Free!)



1 tbsp. butter

1 large leek or 2 smaller leeks, tops trimmed off and bottoms cleaned

2 garlic cloves, minced

2 cups of spinach

6 eggs

1/2 lb pork sausage

1 tbsp minced fresh herbs or 1 tsp of dried herbs (I used fresh oregano)

1 ½ tsp salt

½ tsp pepper

Recipe for Success!

In a large bowl crack and whisk your eggs, and add the salt, pepper, and herbs.

Heat a skillet and cook your sausage until crumbled and browned. Transfer from pan to bowl (I skipped this entire step because I had leftover sausage. I just crumbled it up and put it in the bowl earlier).

Melt half the butter in the warm skillet and add your leeks and garlic. Cook them, stirring occasionally, until softened and just beginning to brown. Add your spinach and cook through until wilted. Spoon your warm filling into the bowl and gently mix – it’s getting to be a real party in there!

Butter a 9-inch circular baking dish OR butter your 9-inch cast iron skillet (that you just used to cook the leeks – look, less dishes!). Don’t be shy; the buttering of the cooking vessel is what keeps this kitchen miracle from turning into a crumbly disaster. Pour the contents of your party-bowl into the dish and pop in the oven for twenty five to thirty five minutes at 375 degrees.

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When the quiche is still bright yellow but the top in set and a knife comes out clean, your quiche has reached completion!


Cut into slices and serve for breakfast, second breakfast, brunch, or just because you (like all sane people) appreciate quiche! Then go forth and conquer the world. Or your day. Whichever appeals.




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