Crust

• 1 cup flour of choice – wheat, cassava, what works for you
• 1/3 cup plus 1 Tbsp. chilled Irish butter or cold coconut oil
• 2 – 3 Tbsp. cold water

Cut the fats into the flour until they are completely incorporated with each other. Add 2 Tbsp cold water and quickly stir around with your fingers until the mass holds together in a ball, adding the extra 1 Tbsp water if needed. Toss some flour on the counter, and press the ball onto the flour until it’s slightly flattened. Turn over and dust both the counter and crust with flour. Roll out and place in a glass pie pan. For easy transfer, fold the pie crust in half. Line the fold in the middle of the pie pan and unfold. Arrange the pie crust and pinch the edges to make them look cute.

Filling

Sauté until tender in 2 Tbsp olive oil or Irish butter, and place on top of the pie crust:

• 1 cup chopped onions
• 2-3 minced garlic cloves

Sprinkle on as next layer:

• 4-6 broken pieces of cooked bacon. That’s right. Bacon! God’s way of telling us He loves us. I suppose you could add andouille sausage or exclude meat all together, but that would be sad.
• 2 cups chopped fresh wild greens of choice. Think fresh nettles, dandelion greens, wild mustard greens, plantain (the herb, not the banana. Remove the strings), and/or minced chickweed. You might find these in your yard!

Add next layer:

• 1 cup shredded cheese of choice. I like to use cheddar, mozzarella and freshly grated Parmesan, beacause I’m cheesy that way. Sub with 3 tablespoons of nutritional yeast if you’re a dairy-free friend.

Mix together in a bowl and pour over quiche:

• 4 beaten eggs – I use the eggs from my chickens, so I know they’re organic and fresh. The yolks are a nice dark orange. You know they’re better than store bought!
• 1 cup milk – always raw organic in my house.
• 1/2 teaspoon nettle or any fresh herb salt. I use Himalayan pink mineral salt for added nutrition.
• 1/4 teaspoon white pepper
• 1/4 teaspoon dry mustard
• 1 Tbsp. flour of choice

Arrange on top of quiche:

• 1 thinly sliced tomato

Bake 45 – 60 minutes or until the middle is firm in a 375 degree oven.

Serve to your favorite people. Watch them stare at you like you’re the best thing since sliced bread – which you are, you know.