Being back on the Kentucky Farm near Lexington inspires me to make things with all of the lovely eggs that our girls have given us. We let our chickens free range and they are fed an organic diet rich in calcium and omega 3’s. And now that “they” have ruled out eggs as being a cholesterol risk, eggs are about one of the healthiest thing you can eat while they provide high amounts of protein, 6 grams per one large egg and 12% of your daily intact of protein, and eggs are also low in calories, only about 75 calories per 1 egg.
Because we always arrive to a paletgera of eggs, I decided to make quiche!! And yes, it’s one of my husbands favorite thing to eat! I go with a french recipe that packs it full of fresh vegetables and plenty of cream and yummy cheese.
I took a short cut and used a pre-made, roll out, pie crust but you can make one from scratch or use Pepperage farms puffed pastery sheets too for added richness!
What you’ll Need!
One single pie crust
A dozen free range organic eggs!
1 1/2 cups Grated hard cheese, Fontina, Parmesan, Emmentel, Swiss (reserve some for the top)
2 cups uncooked baby spinach
Small zucchini sliced thin
Cherry tomatoes sliced in half
1 cup Mushrooms any kind sliced
1/2 cup half and half
Salt and pepper
1/4 cup Parsley
Preheat oven to 350. Butter a quiche pan and lay in the crust. In a mixing bowl whip together eggs, half and half and 1 cup grated cheese. Pour half of the mixture into the pie shell and then cover with half of the vegetables, then pour in the remaining egg mixture and top with the remaining vegetables (don’t worry they will sink in), then top with the remaining grated cheese, salt and pepper to taste.
Bake for 45 minutes, making sure the edges don’t get too dark, (cover edges with tin foil of it does). Quiche is done when you stick a fork in the center and it comes out clean.
Let cool for 30 minutes, cut individual slices and garnish with sprinkled parley!