Home 2020

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 charts 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) The GoodiesHere is where you can get creative.  Here are a few combinations, but knock your socks off with other...