On Saturday mornings at the Columbia Farmers Market, Anna Meyer, owner and chef of range free, can frequently be seen stopping by the Oasis for tokens and buying fresh vegetables to use in her café. When we decided to do sampling events at the Market in collaboration with local chefs, naturally, we asked Anna to join us.
This past Saturday, Anna sampled her Quinoa Quiche at the Columbia Farmers Market. Her quiche used Missouri Legacy Beef Italian sausage, Happy Hollow Farm Swiss Chard, Share-Life Farms organic sungold tomatoes and Stanton Brothers eggs. In this quiche recipe, the uncooked quinoa settles to the bottom while cooking and forms the “crust” of the quiche. Although Anna used chard and tomatoes for the quiche filling, she let customers know that they can adjust the filling depending on the ingredients seasonally available at the market, and add cheese “if they’re in to that kind of thing.” Customers remarked on the nice texture that the quinoa added to the quiche and how hearty it was even without a traditional crust.
range free is committed to offering the community foods that are allergen-free. You might be asking yourself, “Well, what does allergen-free mean?” After an extensive battle with her own food allergies, Anna saw the struggle that others were experiencing finding safe, allergen-free foods, and began catering to the needs of those individuals in 2012. She opened range free in October 2015, and specializes in cooking that is wheat, peanut, fish, shellfish and tree nut-free.
range free’s mission “…is to provide quality and convenient safe-foods to the food-allergic and specialty diet population of Columbia and mid-Missouri. With the safety of being dedicated to wheat/peanut/tree nut-free, the convenience of eating out or eating on the run is no longer an inconvenience,” ensuring each diner “a safe and wholesome meal.”
range free is located in the Balsamo Warehouse in the North Village Arts District on Orr Street, right across from the Wabash Bus Station. Even if you don’t experience food allergies, we recommend that you give it a try. One online review states “Everything was amazing! I encourage everyone to try it, dietary restrictions or not. I love that Anna is helping show the community that allergen-free food isn’t tasteless or boring. She makes it fantastic.”
For more info about range free, email firstname.lastname@example.org, or find them on facebook @rangefreeeats
yield 8 servings
(gluten, grain, dairy, soy, peanut, and tree nut-free)
¾ cup uncooked quinoa, soaked and rinsed
9 large eggs
¾ cup milk substitute (or milk, if you’re into that sort of thing)
1 teaspoon salt
Pinch of white pepper
Fillings: 2 Italian sausages, casing removed, sliced into ¼” rounds
1 pound Swiss chard, cut into strips
½ onion, diced
1 pint Sungold tomatoes, halved
Preheat oven to 375° and oil 9×13” baking pan.
In large skillet, sauté sausage. Remove from pan.
Add 1 T olive oil to same pan. Sauté onions and Swiss chard until soft and wilted.
In large mixing bowl, whisk together eggs, milk sub, salt and pepper.
Whisk in rinsed quinoa. Pour into baking pan.
Layer sausage into baking pan, arranging onion/chard mixture on top of sausage, followed by halved tomatoes.
Sprinkle with nutmeg.
Bake on middle rack for 25 minutes, or until knife inserted in center comes out clean.
Slice into 8 servings.
Nutrition Info for Quiche base, without meat or vegetable fillings, per slice*
Calories 155 cal
Total Fat 6.6 g
Carbohydrate 13.8 g
Sodium 393 mg
Fiber ~1 g
Cholesterol 208 mg
Protein 9.6 g
*Variable increases based on filling and milk choices
For more information about the Columbia Farmers Market, any of the farms discussed, or the farm-to-table movement in mid-Missouri, please visit columbiafarmersmarket.org or call 573-823-6889.