Leftover Lima Bean Quiche

Use the Sprouted Quinoa Seed Crust recipe from a previous blog post.

This recipe is for leftover, organic lima beans.

Ingredients:

1 cup of Colorado smoked trout, boneless, skinless, cut into 1/2-inch pieces
(Or use the soup kitchen's donated salmon or tuna in cans, drained and put through a ricer tool)

1 cup prosciutto, chopped into 1/2-inch pieces, organic, heritage

2 cups leftover, whole lima beans and sundried tomatoes in oil, drained, chopped into 1/4-inch pieces

1/4 cup olive tapenade, organic, coarsely chopped

5 large double-yolk eggs, fresh, organic, heritage, beaten up

1/2 cup evaporated, condensed, unsweetened milk, organic, pasteurized, non-fat

Put shredded, mild cheddar or part-skim mozzarella cheese on top of the quiches. Get the organic, pasteurized, grass-fed-only cows' milk-based cheese.

Seasonings, to taste: Organic, dried garlic granules, organic, dried, red shallots flakes, organic, dried, chives, organic, coarsely-ground, black pepper