A Pair of Quiches

a hearty breakfast was in order this morning. after a long night, we decided a good, substantial breakfast was needed. the chickens have been laying up a storm after somewhat of a slower hiatus, the hens are back in business. i must say these are the best eggs - truly free-range, organic eggs. they live a very long and happy life here too.

meadowvale chickens (we have both rode island reds and game hens)

game hen

rooster (not a big egg producer:)

we had 3 dozen eggs to use up, so dad and i decided a quiche was in order. actually, we made two. one with a wonderful, buttery, flaky crust and one without for those who are gluten-intolerant/not wanting buttery and flaky. we got a little creative with the fillings even though the base was the same. this shows how versatile a quiche really is. literally you can throw anything you have into one. you can make it breakfast-y, lunch-y, or dinner-y. so, we made one with broccoli and one that had mushrooms and onions. of course both had cheese in them! we had mozzarella and parmesan so i used both. one can never have too much cheese.

dad also made a pound of bacon - when in doubt, always make bacon.

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Basic Quiche

4 eggs
1 1/4 c milk
1/2 c cheese
salt and pepper
ground nutmeg
sauteed onions and mushrooms or whatever you have on hand and want to put in
pie crust (optional)

preheat oven to 375 degrees. in pie pan, roll out pie crust and sprinkle some parmesan cheese in bottom on pan/crust. add sauteed vegetables. in large bowl, whisk together eggs and milk. add salt and pepper to taste and a little ground nutmeg. pour egg mixture over vegetables. sprinkle shredded cheese on top and bake at 375 for 45 minutes or until lightly browned and set.