There's something uniquely satisfying about using fresh, homegrown ingredients in your cooking. Today, I'm sharing a delightful recipe for a classic dish – quiche – using eggs collected straight from my son's chickens.
First, let's talk about the eggs. Freshly laid eggs from free-range chickens have a rich, deep yellow yolk that supermarket eggs often can't compete with. These eggs not only add vibrant color to your dishes, but they also impart a depth of flavor that makes any meal taste extraordinary. Plus, knowing the eggs come from chickens that are well-cared for adds an extra layer of satisfaction to the cooking and eating experience.
Note, the photo to the right with the golf ball is to teach them not to peck their eggs - this city girl is learning so much!
Now, let's get to the recipe.
Ingredients:
- 6 fresh eggs from my son's chickens (Thank you Miss Sue and Beth Dutton)
- 1 1/2 cups of heavy cream
- 1 pre-made pie crust (or homemade if you prefer)
- 1 1/2 cups of grated cheese (Swiss, cheddar, or a mix)
- 1 cup of diced, cooked ham or cooked bacon (optional). I used bacon.
- Salt and pepper to taste
- A handful of fresh herbs (such as parsley, chives, or dill), finely chopped
Instructions:
1. Preheat your oven to 375°F (190°C). Place your pie crust in a pie dish and set it aside.
2. In a large bowl, beat the eggs until smooth. Add the heavy cream and mix until well combined. Season with salt and pepper.
3. Sprinkle half the cheese over the pie crust, followed by the ham or bacon if using. Pour the egg and cream mixture over the cheese and meat. Sprinkle the remaining cheese on top.
4. Bake the quiche in the preheated oven for about 40 to 45 minutes, or until the filling is set and the top is golden brown. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
5. Remove the quiche from the oven and let it cool for a few minutes. Sprinkle the fresh herbs on top before serving.
This farm-fresh quiche is a versatile dish that can be served for breakfast, brunch, lunch, or dinner. The flavor of the fresh eggs shines through, and the creaminess of the filling is perfectly complemented by the crispy pie crust.
Using eggs from my son's chickens not only makes this quiche taste better, but it also makes the dish more special. It's a wonderful reminder of how rewarding it can be to use homegrown ingredients in your cooking. Enjoy!
Now, let's get to the recipe.
Ingredients:
- 6 fresh eggs from my son's chickens (Thank you Miss Sue and Beth Dutton)
- 1 1/2 cups of heavy cream
- 1 pre-made pie crust (or homemade if you prefer)
- 1 1/2 cups of grated cheese (Swiss, cheddar, or a mix)
- 1 cup of diced, cooked ham or cooked bacon (optional). I used bacon.
- Salt and pepper to taste
- A handful of fresh herbs (such as parsley, chives, or dill), finely chopped
Instructions:
1. Preheat your oven to 375°F (190°C). Place your pie crust in a pie dish and set it aside.
2. In a large bowl, beat the eggs until smooth. Add the heavy cream and mix until well combined. Season with salt and pepper.
3. Sprinkle half the cheese over the pie crust, followed by the ham or bacon if using. Pour the egg and cream mixture over the cheese and meat. Sprinkle the remaining cheese on top.
4. Bake the quiche in the preheated oven for about 40 to 45 minutes, or until the filling is set and the top is golden brown. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
5. Remove the quiche from the oven and let it cool for a few minutes. Sprinkle the fresh herbs on top before serving.
This farm-fresh quiche is a versatile dish that can be served for breakfast, brunch, lunch, or dinner. The flavor of the fresh eggs shines through, and the creaminess of the filling is perfectly complemented by the crispy pie crust.
Using eggs from my son's chickens not only makes this quiche taste better, but it also makes the dish more special. It's a wonderful reminder of how rewarding it can be to use homegrown ingredients in your cooking. Enjoy!