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Healthy Quiche Recipe With Sage And Butternut Squash | Homesteading Recipes

Home Recipes Breakfast Healthy Quiche Recipe With Sage And Butternut Squash | Homesteading Recipes

Make this healthy quiche recipe for a delectable dish for breakfast or dinner. This sage and butternut squash quiche is simply superb. The ingredients combined with brown butter is an exemplary medley of flavors, and it works beautifully well in a quiche. You can utilize butternut squash or any of the sweet harvest time squashes here. Read on and let your tongue be the judge!

Healthy Quiche Recipe With Sage And Butternut Squash | Homesteading Recipes

As mentioned in another article, (Roasted Red Pepper Garlic Chutney | Homesteading Recipe) my hubby and I receive a small CSA box of vegetables every week from a nearby farm, and we always have leftover veggies.

Secretly I get a little excited when this happens because it means I can either 1) get to canning 2) clean out those veggies and make a stir fry or 3) make a delicious scrap breakfast quiche, which can also be frozen for a later date.

Real talk… nothing is more exciting than filling that freezer with homemade goodies for a future date when you may be expecting company or are just too darn tired to cook!

Sage And Butternut Squash Quiche | Homesteading Recipe

The beautiful thing about this breakfast quiche recipe is that ALL the veggies can be substituted! For example, spinach is a very popular green to add to quiche, but we’ve found our CSA box more commonly sends Sweet Potato Greens, Dandelion Greens, and Kale. This works equally as well. You may grow rosemary instead of sage, or have leftover mushrooms instead of squash.

Don’t feel like you have to follow this recipe to a T because these are all scraps I found in our fridge that work beautifully together. For the sake of your sanity, though, I’ll add the exact measurements to the recipe.

Sage And Butternut Squash Quiche – Ingredients

  • 1 deep dish pie crust, homemade or store-bought
  • 2 cups chopped butternut squash
  • 1 small white onion, chopped
  • ½ C Chopped Leeks
  • ½ C Chopped Sweet Peppers
  • 3 handfuls fresh greens, whole or roughly chopped
  • 2 TB Fresh Sage
  • 1 clove garlic, minced
  • 2 TB olive oil
  • 6 eggs, whisked
  • 3/4 cup Unsweetened Almond Milk
  • 3 Tbsp. flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 4 ounces crumbled feta cheese (you could also use bleu or gorgonzola)

Quiche Recipe Directions :

Step 1 :

Step 1 | Sage And Butternut Squash Quiche | Homesteading Recipe

First, defrost the frozen pie crust at room temp while your oven preheats to 400F. You can absolutely make your own pie crust, I however, have not mastered this skill yet.

Right before placing in the oven, prod the edges and bottom of the crust with a fork. Bake for 15m or until slightly golden.

Step 2 :

Step 2 | Sage And Butternut Squash Quiche | Homesteading Recipe

Prep your veggies that take a little bit longer to cook. Greens, for example, take no time at all, so we don’t want to add those until later. I located half a white onion and half a red onion, as well as a few sweet pepper stragglers in our fridge. Butternut squash is currently in season and adds a lovely hearty texture to the quiche.

Step 3 :

Step 3 | Sage And Butternut Squash Quiche | Homesteading Recipe

Add 2 TB olive oil to a saucepan and cook for 8-10 minutes, or until the onions are translucent and the squash is soft. I like if the squash still has a little bit of a crunch, since it will continue cooking later in the oven.

Add the minced garlic and sauté for an additional minute. Mmmm this smells good!

Step 4 :

Step 4 | Sage And Butternut Squash Quiche | Homesteading Recipe

While the garlic aroma is filling the air, chop up your sage. You can make it as fine as you’d like. I personally like having a good piece per bite. You can also replace the sage with rosemary or any other herb you like. Sage is so soft and elegant, it adds just the touch this quiche needed.

Also be sure to chop up your greens! Remove the stems (and recycle back to your compost or chicken treats of course), and finely chop the leafy bits. Here I am using Sweet Potato Greens from our CSA box. These greens cook down much like spinach, minus the bitter taste. Quite lovely. Try to get 2-3 handfuls of greens in there!

Step 5 :

Step 5 | Sage And Butternut Squash Quiche | Homesteading Recipe

Add your sage and greens to the pot! At this point, I discovered that I also had some leeks taking a toll in my fridge, so I chopped those babies up and threw them in the pot too. LOOK AT THOSE COLORS! Be sure to turn your heat to medium-low, we don’t want to burn the sweet things.

Step 5 | Sage And Butternut Squash Quiche | Homesteading Recipe

Once your greens are cooked down, remove the pot from the stove. Views like this get me excited about cooking; it is so incredibly easy and looks like it should be in a magazine. My goodness!

Step 6:

Step 6 | Sage And Butternut Squash Quiche | Homesteading Recipe

Step 6 | Sage And Butternut Squash Quiche | Homesteading Recipe

In a medium bowl, whisk your eggs GENTLY. Slowly add the milk while you continue to stir the eggs. I prefer using almond milk in most of my cooking now. It’s slightly thicker and adds a very subtle almond-nutty taste.

Step 7 :

Step 7 | Sage And Butternut Squash Quiche | Homesteading Recipe

Step 7 | Sage And Butternut Squash Quiche | Homesteading Recipe

Lastly, add the flour, baking powder, salt and pepper. Be sure to use a fork or whisk to avoid the chunkies! (This is also the point where you will add the feta cheese, but I forgot and will add it later :))

Now at this point, most recipes will advise you to add the stove mixture to the egg mixture. I have found, however, that when I do this, the veggies take a dive into my pie dish and the eggs don’t quite get the room they need. Alas, don’t combine the two just yet. I also prefer to add my more chunky cheese to the bottom of the pie dish for a nice melted cheesy layer between the crust and the veggies.

Step 8 :

Step 8 | Sage And Butternut Squash Quiche | Homesteading Recipe

Next, add the vegetable mixture to the pie dish. Be very slow and be sure it isn’t too compact. We still have to add the eggs, which is after all, what makes this a quiche.

Note: If you find yourself with leftover veggies, set them aside and make another quiche or little breakfast egg muffins! That is exactly what I did and is not shown here. This is so delicious, there’s no need to stuff it all into one pie if you can get more out of it.

Step 9:

Step 9 | Sage And Butternut Squash Quiche | Homesteading Recipe

Slowly and patiently, add the egg mixture to the veggies. It may seem full, but wait for the eggs to go through all the little tunnels and settle. You’ll find there’s plenty of room in there. And don’t let it overflow! I try to fill the eggs just below the rim or fold of the crust. If you use all the egg mixture, great! If not, you can use the leftovers for your second quiche or egg muffins.

Step 10:

Step 10 | Sage And Butternut Squash Quiche | Homesteading Recipe

Bake for 45-ish minutes or until golden. You’re ready to serve (or freeze). Enjoy your sage and butternut squash quiche!

Thanks for checking out our Healthy Quiche Recipe! Will your prepare Sage And Butternut Squash Quiche on your homestead? Let us know in the comments below.

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NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?

|

Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.

Ingredients:

  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients



Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips



Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt



Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage



Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar



Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar



You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band



Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

Fellow homesteaders, do you want to help others learn from your journey by becoming one of our original contributors? Write for us!

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9 SPRING VEGETABLES FOR YOUR GARDEN

Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!

Tomato

Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.

Eggplant

Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.

Beets

Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.

Spinach

Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.

Pea

Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.

Carrot

There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.

Radish

A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.

Cauliflower

Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.

Asparagus

Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!

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