Yesterday I received a butt-load of farm fresh eggs.
72 chicken butt-loads to be exact.
Does an egg come out of a chicken's butt? I don't think so... (I suddenly feel like a 4 year old. Mommy, where do babies come from?) And furthermore, if eggs DO come from a chicken's butt,
does one egg equal one butt-load?
does one egg equal one butt-load?
I digress.
Here are my eggs.
What am I going to do with all these eggs? !
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| You gotta admit, they're kinda pretty. |
At the request of my boyfriend, Sweets,
First up on the egg agenda...
A Supp-fast of Quiche!
For those of you who are unfamiliar with the terminology Supp-fast, it is breakfast for Supper. I wasn't sure if Quiche was actually classified as a breakfast food however, the rules & regulations set forth by the Supp-fast appropriations committee (Sweets) ruled yesterday that, "any meal in which egg makes up for 51% or more of the supper shall henceforth be deemed Supp-fast"
So there you go. Doesn't get anymore official than that.
I actually made 2 different kinds of Quiche AND a fritatta last night, but for now I will only share with you
The Mediterranean Quiche (my very own Quiche creation)...I chose to give you this one first because it was Joe's favorite. Joe is Debbi J's Hunny Bunny. Debbi J is my mother. Now you're updated on my Peeps.
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| Mediterranean Quiche |
Start with a pie crust (I bought mine because I'm lazy) - bake at 450 for 10 minutes
Saute:
5 large asparagus spears (cut into bite sized pieces) AND 1/2 diced red onion with a little olive oil until tender.
In a bowl whisk together:
4 eggs & 1 1/2 C. fat-free half & half
Stir in:
feta cheese (I used one container)
1/4 C. chopped kalamata olives
1 C. chopped artichoke hearts
1 C. cooked diced cooked chicken
S&P to taste
crushed red pepper (I used a handful.... I like it HOT!)
onion & asparagus mixture
Pour into baked pie crust
Bake an additional 45 minutes in a 325 degree oven
Remove from oven and turn on broiler
Top with:
sliced grape tomatoes
Drizzle of olive oil and more S&P
Broil until lightly browned - about 5 minutes
Saute:
5 large asparagus spears (cut into bite sized pieces) AND 1/2 diced red onion with a little olive oil until tender.
In a bowl whisk together:
4 eggs & 1 1/2 C. fat-free half & half
Stir in:
feta cheese (I used one container)
1/4 C. chopped kalamata olives
1 C. chopped artichoke hearts
1 C. cooked diced cooked chicken
S&P to taste
crushed red pepper (I used a handful.... I like it HOT!)
onion & asparagus mixture
Pour into baked pie crust
Bake an additional 45 minutes in a 325 degree oven
Remove from oven and turn on broiler
Top with:
sliced grape tomatoes
Drizzle of olive oil and more S&P
Broil until lightly browned - about 5 minutes
Eat up! It's uber yummy.
(Do you ever get stuck on a word for days and no matter how hard you try... you can't seem to work it out of your vocabulary? Currently that word for me is "Uber". I'm not even really sure what it means, but i can't stop saying it. Bear with me! )
(The slice closest to you is the Mediterranean, the other piece is a Caramelized Onion & Spinach Quiche that I will share with you in another post - also yummy)
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| Technicolor Quiche! |
I've always wanted to try making a quiche. This looks great, thanks for the inspiration!!
ReplyDeleteOlivia-
ReplyDeleteThis was my first time making it too. It was so easy and delicious. I also will be posting the recipe for a spinach quiche I made soon :) Thanks for stopping by The Earthfood Experiment!