At our house, the chickens definitely came before the eggs! Raising the chicks that have grown to become the hens that give us our amazing eggs has been quite an adventure – not to mention delicious. The past 30 years of being involved with these clucking wonders has provided great entertainment, great fertilizer, great learning opportunities, and great food.
There is nothing that compares to farm-fresh eggs. With their brilliant yellow – almost orange yolks, and firm whites, they are downright delicious! The egg is truly one of nature’s near perfect foods. Scrambled, poached, fried, over-easy. . . hard-boiled, soft-boiled, coddled. . . served as an omelet, souffle, frittata, the star of soups and pastas,. . . . baked into cakes, pies, custards, curds, . . . . made into ice cream, eggnog, . . . . I can’t imagine my kitchen without them!
With the onset of spring, eggs are at their best. Hens will be at the peak of production after the winter months – and with the return of longer days. If you purchase your eggs at the grocery store, they will be fresher – due to the high turnover. Of course, whenever possible, support your local farms.
For years, eggs have taken a beating by many in the health industry (they are finally coming to their senses!). . . but eggs are a very important part of good nutrition. The whole egg, white and yolk together, make up such a bounty of good proteins and fats – Maybe – just maybe – God knew what he was doing when he designed this delight!
This month on the blog, I will be featuring the egg. All month long I will be posting basic info on eggs – everything from how to safely use them in their raw form (pasteurizing them at home) to how to test them for freshness. How to best store them, soft and hard boil them, poach them – and some of my favorite recipes where eggs are the star.
Here’s my favorite recipe for quiche. . . . Enjoy,
Kathy
Cheese and Bacon Quiche
Ingredients
- 10 slices bacon fried crisp and crumbled
- 1 Tart Shell partially baked* (click on the link to see my recipe)
- 4 eggs
- 2 cups light cream or half and half
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground nutmeg
- Pinch of cayenne pepper
- 1 1/4 cups Swiss cheese grated
Instructions
- Preheat the oven to 425º F. Sprinkle the crumbled bacon over the bottom of the partially baked tart shell .
- Combine the eggs, cream, salt nutmeg and cayenne pepper. Beat to mix thoroughly.
- Sprinkle the grated cheese over the bacon and ladle the custard over it.
- Bake for 15 minutes at 425ºF.
- Lower the heat to 350ºF and bake for an additional 30 minutes, or until a knife inserted into the center of the quiche comes out clean.
Notes
Omit the bacon and use only ½ cup grated Swiss. Add 1 cup cooked, chopped spinach – well drained, and 2 Tablespoons minced onion – which has been sautéed in 1 Tablespoon of butter. Onion Quiche
Omit the bacon and add 2 onions, thinly sliced, which have been sautéed in 3 tablespoons of butter. Goat Cheese and Herbs
Omit the bacon, Swiss, and nutmeg. To the egg mixture, add ½ teaspoon grated lemon zest, 1 teaspoon chopped fresh thyme, 2 tablespoons chopped scallions and 2 tablespoons chopped Italian parsley. Slice 4 ounces of fresh goat cheese (chevre) into quarter-inch rounds. Spread the goat cheese slices evenly over the bottom of the pastry. Beat the custard once more and carefully pour it over the cheese slices. Bake at 375 ºF for 30 to 35 minutes until the top is golden and the custard is set. Cool for 10 minutes before slicing. For a more rustic look, crumble the cheese instead of slicing into rounds.
