Pastured by summer and free-range by winter, our hardy hens enjoy a seasonal and naturally varied diet of high quality locally made feed supplemented with local non-GMO grains, bugs, grass, bugs, legumes, greens and vegetables depending on the time of year, and we don't take 'cides': no pesticides, herbicides, or fungicides. Washed and ready to enjoy.
Blessed with a glut-o-greens? Try our quiche below.
C R U S T
1 1/2 cups whole-wheat pastry flour
1/2 tsp Alaskan Farm Herbal Salt
1/2 cup oil
3 Tbsp milk
F I L L I N G
D I R E C T I O N S
Place all ingredients in a pie pan and mix with a fork until well blended.
Press dough over the bottom and up the sides of the pan, and flute the edge with your thumb and finger.
Preheat oven to 400F. Heat the oil in a skillet and sauté the onion and garlic until translucent, about 5 minutes. Add the greens and cook until wilted. Set aside to cool slightly.
Beat the eggs and milk in a large bowl. Mix in the salt and greens mixture. Pour into the crust. Sprinkle the cheese on top, pushing it slightly into the egg mixture.
Bake until a knife inserted into the center comes out clean, 30-40 minutes.
"The earth is the Lord's, and the fullness thereof; the world, and they that dwell therein." Psalm 24:1
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