Wednesday, September 22, 2010

Veggie Quiche Muffins

While Congress is investigating the operators of two large U.S. egg companies thought to be responsible for a major outbreak of salmonella, many Americans have either stopped eating eggs altogether or have drastically reduced their intake since the massive recall last month.
As a mother, I was especially concerned because my kids love eggs and eat them a few times a week.

So I went to my local farmer's market in Harlem and began asking questions.
One of the farmers I spoke to, whose family farm was just one hour away from New York City, assured me that his eggs were safe because they were free roaming, grass fed and not shipped into the U.S from another country. He also told me that the eggs were safe because they were not pumped with hormones or antibiotics and were produced on a much smaller scale than conventional supermarket eggs.

So when you shop for eggs, it's reassuring to learn that the farmer who raised, packaged and transported the chickens was the same person selling them.

Contrast that with the conventional purchase of supermarket eggs in which we have no clue about their origins or how many miles and days they traveled before reaching us.

While the eggs at the local farmer's market might be $1 more than the supermarket, it gives me peace of mind to know that there is a human face behind the product.

Whenever there is a health scare related to food, the responsibility almost always lies with faceless, giant corporations who cut corners on safety and quality in order to maximize profits. So whenever there is a scare/recall on food, I don't stigmatize the type of food but the source of the food.

With this said, I felt good buying eggs and was excited to go home and make my kids a mini quiche muffins.

Crust Ingredients:
1 1/2 cups ground oat flour
3/4 teaspoon salt
2 tablespoons cold almond milk
1/4 cup olive oil

Filling Ingredients:
4 eggs
3/4 cup almond milk
Herbs of choice
Salt and pepper to taste
Filling options: Cherry tomatoes, steamed broccoli, sautéed spinach, steamed cauliflower, roasted sliced peppers, roasted or grilled zucchini, chopped ham, turkey or grilled chicken

1. Preheat oven at 375 degrees.
2. Mix dry ingredients, mix liquids, and then mix together. Knead, and spread into a pie pan or individual muffins cups
3. Whisk together egg and almond milk. Whisk in herbs, salt and pepper.
4. Choose filling ingredients and place in bottom of pie shell. Pour quiche batter over filling.
5. Bake until set, which is about 20 minutes.

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