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Cheesy Seaweed Quiche
 Cheesy Seaweed Quiche

Don’t worry about having too much. Leftovers disappear quickly.

In a large bowl beat 6 eggs

Add 2 cans organic corn (save the liquid)

2 tablespoons cornstarch (mixed into the corn liquid)

2 sticks (½ pound) butter (melted)

2/3 cup cornmeal

1 cup sour cream (we use tara cheese) and

¾ teaspoon salt

Stir to mix.

Cut into ¾-inch cubes and stir in:

½ pound firm goat cheese

½ pound cheddar cheese

Stir in ½ cup minced Nereocystis kelp (or toasted dulse)

Pour into 3 whole wheat pie shells.

Bake for one hour at 350 F or until firm in the center.

excerpt from Abundantly Well: Seven Medicines.

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