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Celebrate Summer Solstice Wisconsin-Style

06/21/2013 @ 9:55am

Carrie Mess is so passionate about advocating for agriculture that she has created an online persona for Dairy Carrie.  You can connect with her via Twitter (@DairyCarrie); like her on Facebook; and join her as she blogs about The Adventures of Dairy Carrie.

Carrie and her husband work with his parents on their 100-cow dairy farm in the rolling hills of southern Wisconsin.  She says her friends call her a cheeseaholic… and I just might resemble that comment!  Not only does she enjoy a good slice of cheese, but she loves RumChata.

In honor of June Dairy Month, Carrie sent an email to the folks at RumChata and they were kind enough to give her the lowdown on this delicious dairy treat.  Click here to read excerpts from Carrie's interview with Tom Maas, founder and master blender.

Crustless Quiche

Ingredients (these are only suggestions):
·         Spinach, Mushrooms, Peppers, Olives, Tomatoes, Onions
·         Ham, Bacon, Sausage, Chicken, Turkey, Taco Meat
·         Olive oil
·         Cheese
·         10-12 Eggs
·         Milk
·         Seasonings
 
Directions:
1.     Turn on your oven to 350 degrees.

2.     In a large nonstick, oven-proof skillet (a cast iron skillet works great!) assemble your vegetable and meat ingredients.  If you have garlic, you should add some to the pan. You can use whatever you would like but be careful that you don’t use all frozen veggies and drain any canned veggies well so that you don’t end up with too much juice in the pan.

3.     Turn the stove on to medium high, add about 1 T Olive Oil to the pan and sauté your vegetables and meat until they are no longer frozen or raw.

4.     Get out your eggs and your milk.  Crack about 10-12 eggs in a bowl, and add 1/4 cup of milk. Add your salt and pepper and whatever other seasoning you would like; I always add a little smoked chipotle tabasco sauce for some zip.

5.     Whisk up the egg mixture until it’s all combined, and the eggs white and yolks are married or at least engaged.  Pour the egg mixture into the pan with the sautéed veggies.  At this point, I also add some chunks of cheese like smoked mozzarella string cheese.  Cheddar, Feta or even cream cheese would.  The secret is that you want to leave the chunks big enough that they don’t melt and disappear into the mixture.

6.     Return your pan to the stove and turn the burner on Medium.  Now this part is important: Don’t stir the eggs!  Just look at them.  Wait for there to be some bubbles of steam that come up through the center of the eggs.  When you have several steam bubbles going take the pan off the burner and put it into the oven.

7.    Bake the eggs for about 15 minutes.

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