Summer is here in the North and we are enjoying the abundance of fresh herbs and vegetables coming from our garden.

Take refuge in the beauty of this season. Enjoy the cool mornings and the lingering sunsets. Absorb all that you can so that you are fortified for the colder months to come.

Remember to celebrate your own heritage with the foods that you eat. Not only does this practice align with what we are designed to eat, but it also shows respect for other cultures.

This is one of my favorite summer recipes. My French grandmother added goat cheese and used equal parts rye and buckwheat flours. I also enjoy it that way.

Let me know what you think.

QUICHE

For the crust:

• 1 cup almond flour

• 2 tablespoons coconut flour

• 2/3 cup tapioca flour

• 1/4 cup coconut oil, room temperature

• 1/2 teaspoon salt

• 2 eggs

Oil a 9 inch pie dish with sunflower or coconut oil.

Preheat oven to 375 degrees.

Mix all ingredients except the eggs together in a mixing bowl. Cut the coconut oil into pearls with a knife so that the pearls are coated with flour.

Add the eggs and mix well. Gather the dough into a ball prior to rolling or pressing into your pie dish.

If the dough is overly sticky, you can wrap it in plastic wrap and flatten into a disc, then chill until it firms up. You can also chill the dough this way until ready to use - simply remove from the fridge to soften it up prior to using.

Press the dough into the bottom of the pie dish and up the sides.

Once pressed into the pie dish, gently pierce the dough with a fork all over so it doesn't puff up while baking.

Bake the crust at 375 degrees for about 8 minutes, or until barely set.

Meanwhile, whisk together the filling:

• 6 eggs

• 1/3 cup milk (cow or plant-based)

• About 1 cup chopped, blanched kale or chard

• About 1 cup grated carrots

• 1/2 teaspoon salt

• 1/4 teaspoon each: cumin and coriander

• 1 tablespoon mustard (optional)

• Any fresh, chopped herbs that you prefer

Pour the whisked ingredients into the baked crust and return to the oven. Bake at 375 for 30 more minutes or until the eggs are set.

Cool for 10 minutes before slicing!

Makes 6 servings.