Our hens are laying a lot of eggs! Everyday we get about 17 – 20 eggs! It’s wonderful and crazy! I’m so proud of those little chickens! Well, they aren’t so little anymore. We do have a lot of eggs to use though, and we’ve been eating a lot of eggs and giving away a lot of eggs . . . maybe that’s what everyone will get for Christmas this year! Better not put them in their stockings though, that could get messy!
The other day I made quiche – I think I’m the only one who ended up liking it – Gabby didn’t care for the texture and David doesn’t like cheese, Nathaniel doesn’t like anything different . . . but I thought it was delicious! The great thing about quiche is that you can add whatever you like! I made one quiche that was swiss cheese and mushrooms. I made another one that was green peppers and onions. I wasn’t sure how it would end up tasting, but I really liked it. You can also add bacon or crumbled sausage, and serve it warm for breakfast (sounds good on a cold morning)!
Here’s the recipe I used from The Moosewood Cookbook by Mollie Katzen
1 hour to prepare
This recipe makes 1 9” pie. It can be an appetizer or main dish.
1. Make your favorite pie crust or use a refrigerated pie crust from the grocery store
2. Cover bottom of crust with 1 ½ cups grated Swiss Cheese.
3. Cover cheese with:
1 medium onion that has been chopped and sautéed in butter with ¼ lb. Mushrooms with a dash of salt, pepper, and thyme
4. In another bowl beat well together
½ cups milk
3 Tbs. flour
¼ tsp. salt
¼ tsp. dry mustard
5. Pour custard over mushroom layer.
6. Sprinkle with paprika. Bake at 375º for 40-45 minutes, or until sold in the center when jiggled.
Substitute cheddar cheese for Swiss
Use fresh tomato slices instead of mushrooms. (Tomatoes don’t need to be sautéed first)
Substitute 1 cup chopped scallions for the onion.
Add 1 tsp. prepared horseradish.