2 Coot’s Ranch Quiche (with Pasture-Raised Eggs)

Ingredients:

• 1 pre-made pie crust (or homemade if you prefer)
• 6 pasture-raised eggs (from 2 Coot's Ranch or similar)
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 cup shredded cheddar cheese (or a mix of cheeses like Gruyère, Monterey Jack, or feta)
• 1/2 cup cooked and crumbled bacon or sausage (optional, for extra flavor)
• 1/2 small onion, finely chopped
• 1 cup spinach (fresh or sautéed)
• 1/2 bell pepper, diced
• 1/2 cup mushrooms, sliced (optional)
• Salt and freshly ground black pepper to taste
• 1/4 teaspoon garlic powder (optional)
• Fresh herbs for garnish (parsley or thyme)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). If using a store-bought pie crust, place it in a pie dish and set aside.
2. Prepare the Vegetables: In a skillet over medium heat, sauté the chopped onion and bell pepper in a little olive oil until softened, about 5 minutes. If using mushrooms, sauté them as well until they release their moisture and become golden brown. Add the spinach to the pan and cook for another 2-3 minutes until wilted. Remove from heat and let it cool slightly.
3. Cook the Bacon (optional): If you're using bacon or sausage, cook it until crispy or browned. Crumble the bacon or break up the sausage into small pieces once it’s cooked. Set aside.
4. Whisk the Eggs and Cream: In a large mixing bowl, whisk together the 6 eggs and the heavy cream until smooth. Season with salt, pepper, and garlic powder (if using). Add in the shredded cheese, stirring to combine.
5. Assemble the Quiche: Spread the sautéed vegetables (onion, bell pepper, spinach, and mushrooms) and crumbled bacon or sausage evenly over the bottom of the pie crust. Pour the egg and cream mixture over the vegetables, making sure it covers everything evenly.
6. Bake the Quiche: Place the quiche in the oven and bake for about 35-45 minutes, or until the top is golden brown and a knife or toothpick inserted into the center comes out clean. The quiche should be firm but slightly jiggly in the center.
7. Cool & Serve: Let the quiche cool for about 10 minutes before slicing. Garnish with fresh herbs like parsley or thyme for a burst of color and flavor.
8. Enjoy: Serve warm or at room temperature. It pairs wonderfully with a light salad or a side of roasted potatoes.

Tips:

• You can swap out or add any vegetables you like—broccoli, leeks, or zucchini would work great too.
• For a gluten-free version, use a gluten-free crust or make a crustless quiche.
• Leftover quiche can be stored in the fridge and is delicious the next day.

Enjoy your rich, flavorful quiche made with those incredible pasture-raised eggs! Perfect for brunch or a hearty breakfast.