When you have a never-ending supply of eggs, you make quiche (among other things).
I have chickens. Six of them. They started laying eggs about 2 months ago and they haven’t stopped. At the peak of the laying season, I was getting about 3 dozen a week. Now I’m getting about 2 dozen a week. They don’t seem to mind the cold or the short days. They just keep laying eggs.
I can’t possibly eat 2 dozen eggs a week. But I’m trying. And I’m also giving away fresh eggs to anyone who gives me an empty egg carton.
On Thursday, a friend who got a carton of 18 eggs from me on Wednesday dropped off about two pounds of sliced cooked ham. By that time, I already had 4 fresh eggs from my girls — and I hadn’t even collected 5 more from that day. With 9 eggs and 2 pounds of ham, it seemed like it was only natural to make a ham and swiss cheese quiche.
Later today, I’ll bring him half of it.
- 6 eggs
- 1 cup half and half (heavy cream will work, too)
- 1 cup diced ham
- 1/2 cup sliced scallions
- 1 cup shredded swiss cheese
- 1 frozen 9-in deep dish pie crust, unbaked
- In a bowl, beat together the eggs and half and half.
- Place the ham, scallions, and swiss cheese in the pie crust.
- Pour the egg mixture over the ham mixture.
- Bake in a 400°F oven for 45 – 60 minutes or until set.
Yields: 8 slices
Nutritional Information: 250 calories per slice. This recipe is low in carbs and high in sodium (because of the ham), potassium, calcium, phosphorus, and riboflavin. You can get complete nutritional information for this recipe here.