Food & Drink

Dairy cookbook salutes farm families, recipes

Rita’s Easy Quiche.
Rita’s Easy Quiche. Tribune News Service

Rita Kennedy and her husband, James, have roots that stretch a long way back in dairy farming.

If you count both sides of their families, they have been in the business for six generations.

“We must have done something right as three of our five children are dairy farmers,” said Rita Kennedy, 72, who co-owns Four Seasons Farm, raising close to 200 Brown Swiss dairy cows, heifers and calves.

Kennedy’s Rita’s Easy Quiche is one of the 110 recipes that is part of “The Dairy Good Cookbook: Everyday Comfort Food From America’s Dairy Farm Families” (Andrews McMeel Publishing). The cookbook connects readers to farmers through stories, photographs and recipes that are from, or inspired by, America’s nearly 47,000 dairy farm families. Each chapter discusses a type of dairy cow and profiles a family who shares what life is like on a dairy farm. Recipes are organized around a typical dairy farmer’s day, beginning from sunrise, through afternoon chores, and night-time desserts.

In the book, Kennedy said she “is always looking for meals that are quick and easy, and that call for lots of dairy products, and makes anything with a lot of cheese.” So the biscuit-crusted quiche fits the bill.

The quiche stands out because it is easy to make, and it is different from the usual mac ‘n’ cheese, Kennedy said. If there’s any leftover ham or bacon, they are tossed into her quiche, as well.

She and her family are serious milk devotees. Glasses of whole milk, to be specific.

“We drink more than a gallon a day, and always have it with our meals, be it breakfast, lunch or dinner,” Kennedy said.



Nonstick cooking spray

3 large eggs

1 1/2 cups milk

1/2 cup biscuit mix

6 tablespoons butter, melted and cooled slightly

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup diced ham or cooked crumbled bacon

1 cup sliced fresh mushrooms

1/4 cup thinly sliced green onion or chopped yellow onion

1 cup shredded Swiss cheese


Preheat oven to 350 degrees. Spray a 9-inch pie pan or glass pie plate with nonstick cooking spray; set aside.

Beat the eggs lightly in a medium mixing bowl. Add the milk, biscuit mix, butter, salt and pepper. Whisk until smooth. Pour into the prepared pan. Sprinkle with ham or bacon, mushrooms and green or yellow onion. Top with cheese.

Bake for 40 to 45 minutes, or until puffed and golden brown.

Let stand for 10 minutes before serving.

Makes 6 to 8 servings.