Wild moon Exchange

Caramelized Onion + Gruyere Quiche

½ onion, 1-2 Tbsp gruyere shredded, 4 farm fresh eggs, ¾ cup fresh cream, 4 oz butter, 1 ½ cups flour, 3 Tbsp water, pinch salt, lard (or coconut oil) for frying, pepper to taste

Preheat oven to 375.

For the crust: Use a biscuit cutter to cut butter, flour and salt. Add water and knead until smooth. Refrigerate for 30 minutes.

For the filling:  Sauté onions in skillet over medium in lard or coconut oil until golden. Whisk eggs and cream together in a large bowl.

Roll out pie crust and place in pie pan. Add onions, gruyere, pepper, and a light sprinkle of salt if desired to crust. Slowly pour in egg and cream mixture. Bake for 35-45 minutes or until golden on top but center is still jiggly. Remove and let set 10 minutes before serving.

Corn cakes

1 cup corn meal
1 cup flour
¾ cup buttermilk
¼ cup melted butter
2 Tbsp. maple syrup
1 tsp. baking soda
1 tsp. salt
2 eggs

Whisk all ingredients together in a large bowl while cast iron skillet warms over medium heat. You can use more butter or lard to oil skillet if needed. Ladle mixture onto skillet and flip when it is full of bubbles. Cook for 1-2 minutes on final side. Serve with butter and syrup. Makes about 8 cakes. Enjoy!

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