I can’t believe it’s already time for the Dark Days Challenge and I can’t believe it’s already the 4th! Thanks Laura at (Not so) Urban Hennery for hosting this again.

My first post of the challenge is an easy quiche, based on this recipe, designed for minimal kitchen prep time. I slowed the recipe down a bit for the challenge.

Food sources:

• Sexy broccoli (Patrick’s adjective) from Waldingfield Farm
• a medley of cheeses–Cato Corner Farm‘s Womanchego and Vivace Bambino along with Sankow’s Beaver Brook‘s Shepherd cheese
• milk from Stone Wall Dairy
• eggs from Holbrook Farm
• My Slow “Bisquik”
  • 1 cup flour (from Wild Hive Micro Mill)
  • 1-1/2 tsp baking powder (from out there)
  • 1/2 tsp sea salt (from Kenyan’s in Rhode Island)
• 1 Tbsp lard (from Newtown’s Best Butcher, rendered from Rowland Farm pork)

Not bad. (Good enough for seconds.)