A few springs ago, my husband, Eric, after much thought and planning, decided we were ready to start our chicken adventure. Our local farm/hardware store has live chicks in the spring. You just reach into the cow tank and try to grab the ones you like the best — a little like carnival night in grade school, and put them in the cardboard box you have to put together yourself. Ironically, the same shape as the one you get fried chicken in at the grocery store…
This morning after a week of collecting our 1st eggs, I made a quiche using almost all of them. After all of his hard work, Eric, was a little leary to eat any of the eggs, but they were beautiful when cracked and made a lovely quiche. I did need to make one adaption because they were small, so I used the equivalent size chats on the egg council site to figure out how many to use for my recipe.
Egg Council for conversions
One of the things I like about making a quiche, is that is very flexible — you can use the ingredients you have and be creative. Rather than give you one specific recipe, I lay it out so you can build your own customized quiche.
The Egg base
- 6 large eggs (8 to 10 small eggs)
- 1 1/2 cups cream, Half & Half or milk
- 1 to 1 1/2 cups your choice of shredded cheese — I prefer Swiss or Cheddar
- Nutmeg is a traditional addition to a quiche — I use it optionally and lightly
- Salt and Pepper (I like Kosher or sea salt and fresh ground pepper)
Here is where you can get creative. Here are a few combinations, but knock your socks off with other things you love.
- Bacon, 4 to 12 slices depending on your tastes
- 1/4 cup chopped onion — I prefer to saute it lightly in butter or oil until translucent
- 1/4 cup green & red peppers
- ** I like either Cheddar or Swiss cheese as listed above with this combination
- 2 cups Baby Spinach fresh or 1 pkg frozen. If you use frozen, defrost and squeeze all of the water out.
- Bacon, 6 to 12 slices depending on your tastes
- ** The Swiss cheese from above seems to go with this one the best
- 1 to 2 cups cubed ham depending on your tastes
- 1/4 cup chopped onion
- ** Your choice of cheese from above
You will need 1 – 9 inch crust — you can make it from scratch (see recipe below) or use a premade one, which I do often. I keep a package or two in my fridge and/or freezer at all times.
- 1 1/4 cups of all purpose flour
- 1/4 tsp salt
- 1/2 cup shortening (cold)
- 3 TBS ice water
Cut shortening into flour and salt mixture with a pastry blender, a fork or if you prefer to use a food processor just a few pulses until you have course crumbs, pea sized or smaller. Make sure your shortening (or butter if you prefer) is very cold. I butter in the freezer and cut it into little chunks prior to blending.
Sprinkle 2 to 3 Tablespoons of the ice water a few drops at a time and mix until it comes together. Gentle pull mixture into a ball. Wrap with plastic wrap and chill 30 minutes. Roll out crust and put into your pie plate or quiche pan.
Bake at 400 degrees for 35 to 40 minutes. Ovens can be very different so test for doneness. A toothpick in the middle of the quiche coming clean would be one good way — also you can often just see the middle has not set. Let quiche rest 10 to 15 minutes prior to serving.