A 1970s Summer & Rhubarb Quiche

This summer has been awesome. It’s been like a 1970s summer. Remember what that was like? Lazy days, reading, popsicles, playing in water, coming home dusty and goofing around out in the grass? Well, that’s what the month of July has been like for me, and I owe it all to my social media fast.

I am participating in the Take Back Your Time challenge that I posed to my Facebook friends and followers. As of this writing, I’m 20 days in and don’t ever want to log in to Facebook or Instagram again. I know I’ll need to, what with business and stuff, but I’m already setting some pretty stringent guidelines for myself, in order to maintain the minimum amount of time possible spent dinking around on social media when I join back in. My life has simply been richer without it. I highly suggest going on a short (or long!) fast just to remind yourself what life was like BEFORE.

Something else neat this summer has been my love affair with the Rhubarb Quiche. This is a dish introduced to me by Katy Bowman when she stayed at my place this past May. I believe it’s a treat that our mutual friend, Debbie Beane of Positively Aligned shared with Katy, and so it’s getting passed on and passed around, just like a good recipe deserves.

I’m sharing a version of it here, in hopes that you run out and find some rhubarb NOW (it’s limited season, folks!) and make yourself one today.

 

Rhubarb Quiche

Time: 1.5 hours total

Serves: That depends, my friend.

 

4-5 cups chopped rhubarb
Maple syrup–about 1/4-1/3 cup
lemon juice–optional
4 eggs
1 cup cream
1/4 cup coconut oil, melted
1 pie crust–I used Glutino’s brand—it is remarkable and you can’t tell it’s gluten free, but it does take some prep-ahead

Preheat to 375-degree oven

Chop rhubarb into 1/2-1 inch pieces

Place into a bowl and pour 1/4-1/3 cup real maple syrup over the ‘barb and stir gently to coat. You can sprinkle on a wee bit of lemon juice at this time, if you feel it.
Let it sit for a bit while you ready your pie crust.

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Get your pie shell ready to welcome the rhubarb. I like Glutino’s Gluten-free crust, BUT you could make this entire thing crustless or with a paleo crust or with a normal, wheaty crust. It’s your quiche, it’s your call. I’m just the messenger.

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Pile the maple-soaked ‘barb into the crust (and save the bowl–don’t rinse it out!). Put your work into a 375-degree oven for about 35 minutes.

I use pie crust shields, because they WORK!

I use pie crust shields, because they WORK!

Now, Pal, while that’s baking a bit, take your empty, syrupy rhubarb bowl and crack 4 eggs into it. Whisk ’em a bit, then pour in 1 cup cream. Let this sit on the counter while the rhubarb bakes, because you will end up with a nicer custard if your eggs and cream are at room temp. Really

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Okay, now melt your 1/4 cup coconut oil. When the quiche’s 35 minute time is almost up, whisk the melted oil into your egg/cream custard mix.

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Take the quiche out of the oven (use mitts, fool!) and set it on a cooling rack while you pour your custard/oil mix into the shell.

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Nice! Now you can sprinkle some coconut sugar or rapaduro sugar over the top (totally optional), and pop it back into the oven for about another 35 minutes, until the center is set.

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When it’s done, it is heavenly. See?

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Do let it cool a bit before serving. If you burn everyone’s mouths, they won’t be able to fully enjoy the goodness.

 

Sometimes, if I don’t sprinkle sugar on top, I serve a bottle of maple syrup at the table for folks to drizzle over their piece(s). It makes for the most awesome breakfast you can imagine, but I also eat leftovers for lunch and/or dessert. And snacks. Oh, for Pete’s sake, just make two!! It’s great at room temperature, too. I froze some so I can treat the family during the dark days of winter a few times.

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I hope you like the quiche, and I hope you are enjoying your summer.

 

Oh, and if you live in or around Boulder, I’ll be teaching two free classes in July and August. Check it out:

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Be well, Dear Reader,

Dani

 

Comment (1)

  1. Colette says:

    Hi Dani!
    I’ve been binge-listening to the Katy Says podcast for the past couple of months. I am so excited to have the resources provided by you and Katy to learn more about the concept of natural movement. I have a long work commute, so I turn to podcasts mostly for my ride time learning. Currently working through Move Your DNA. I love this blog post about summer in the 70’s. That was me, too. I spent my first seven years living in a century home out in the country. I remember lying in the grass a lot, and climbing this huge weeping willow tree by our house. I’d watch the lightning bugs in the garden at night outside my bedroom window. My mom used to make home made pies all the time when I was a kid, and she used to bake up the extra crust, sprinkled with cinnamon and sugar. I’d sneak in the kitchen and break off pieces of it to eat! This rhubarb quiche will be made at some point! Thanks for sharing, and for reminding me of simpler, happier times. I am going on social media less, and I love the space it has created in my head! I could get used to it! Thank you for your work! I will be following it and eager to learn more!

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