Texan Weed Quiche

Okay, y’all, before you read this blog, I need to make one thing about my little family quite clear. Although most people look at us and immediately label us as tree-hugging hippies (true in some ways), we are about as crunchy as stale potato chips. Which are still kinda crunchy… yes? In our social circles, strict/specific diets of all kinds are the norm.  But we are not gluten free, paleolithic, all organic, superfoodist, raw, vegan, vegetarian, or even pescatarian. We are flexitarian. We eat… well, we just eat.

Don’t get me wrong, I’m not dissing on any of the above listed religions…*cough* I mean, diets. Haha! In fact, I much admire my friends for their conviction, discipline, and devotion to optimum health. As far as nutrient-dense, organic, non-GMO food goes, it is definitely our strong preference. We buy whatever we can that matches those criteria. However, low funds and lack of decent grocers currently leave us with few choices in the matter. We are working toward self-sustainability: growing our own organic produce, raising and hunting our own meat, and digging wells for our drinking water. Until these intentions reach fruition, though, we are doing the best we can with what we’ve got.

Wild foods are some of our favorite things to incorporate into our diet. I enjoy the hell out of foraging for edible plants and am steadily growing more proficient at identifying what’s safe and yummy for our tummies. A lot of peeps would be surprised to learn that many of the herbaceous plants growing on their lawn which are commonly known as “weeds” are actually edible, tasty, and extremely nutritious. I will return to the subject of wild foods in many future posts, but now I would like to share a lovely breakfast recipe I whipped up this morning for Kelley and myself.

Some weeds ready for chopping.

Sauteing some shit.

Adding the mix-ins.

Into the oven it goes.

Texan Weed Quiche

All amounts are approximate, do what makes sense to you.

  • 2 cups scrambled eggs
  • 1 /2 cup whole milk
  • 1 cup shredded cheese
  • 2 handfuls weeds, chopped (I used henbit, chickweed, wild violet leaves, and wood sorrel)
  • 1 red onion, finely diced
  • 1 small handful sundried tomatoes, chopped
  • 6 grape tomatoes, quartered
  • 1 jalapeno, finely sliced (didn’t actually think of this until it was too late, but I will add it next time)
  • 4 cloves garlic, minced
  • 2 tablespoons chia seeds
  • 1/4 stick of butter
  • Sea salt
  • Black pepper
  • 10 or 12 inch cast iron skillet
  1. Melt butter in cast iron skillet.
  2. Saute red onion, garlic, jalapeno, and sundried tomato until soft.
  3. Pour in the eggs which have been scrambled with the whole milk.
  4. Add the cheese, weeds, and chia seeds to the skillet and mix everything up.
  5. Season with sea salt and black pepper.
  6. Sprinkle the grape tomatoes over the top and kinda pat them into the goop, but don’t really mix them in. This is for a pretty color in the finished dish.
  7. Stick in oven at 325 degrees Fahrenheit for around 30 minutes or until set. Set means that it doesn’t jiggle when you shake it.
  8. Slice like a pie and serve with some yummy fruit or whatever floats your boat.
  9. Devour!

    Beautiful, tasty, and easy as pie.

    Voila! A balanced breakfast!

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~ by jessima1111 on January 22, 2012.

2 Responses to “Texan Weed Quiche”

  1. It looks so pretty, I bet it was delicious though. Loving the blogs by the way.

  2. Thanks a lot, Lacey! I’d love to cook it for you some time.

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