Hey Howlers, how's the weather? While I'm allergic to small talk I must say, it's been really cold here. I love winter but I am anxious for Spring and my planting my crops! On the cold weather note, usually when you have egg hens, they slow down production quite a bit in the colder months, sometimes stop laying all together until warmer weather decides to make its entrance. Well..my hens haven't slowed down AT ALL. Seeing that this is my first time owning chickens, I'm of course confused, as this goes against all my chicken magazines, books, and tips from old timers in my area, but we're going with the flow, of eggs!
While I'm not complaining, (because who would complains about an abundance of fresh food daily!?) I have had to get clever about egg storage and recipes. I recently did a tutorial on freezing eggs on tiktok (@coolhandcass lots of herb tips/diys too) and a taste test reveal too. They last for a year frozen, super. I've done an egg glassing diy Tiktok as well, and that keeps them fresh for two years unrefrigerated and has been around since the 1800s!. We've had breakfast for dinner (If I make my kids one more omelet they're going to mutiny), and egg salad sammies, Glen eats them for breakfast every morning willingly and loves hard boiled, and I sell them to my neighbors. Yet I still have so many in my fridge, even for a large family.
ENTER THE QUICHE! It's so good, filling, easy to make for a small family or double+ the recipe for a large, and once you know how to make it, you can add all kinds of leftovers, veggies, different meats, and really go all out being creative with them! It's NOT just a breakfast food, and the options are endless. Here's a basic recipe to start and then you can go crazy with your ideas! Don't forget to tag @howlingwindshomestead on instagram or @coolhandcass on Tiktok and let me know how you like it and share your variations! Let's GO!
-Pie crust from scratch of buy frozen pie crust
-1/2 cup mayo
-1/2 cup milk (i use plant based milk it works just as well, slightly longer cook time)
-1 1/2-2 cups shredded cheese of choice (we use sharp cheddar, trust me on this one)
-1/4 cup chopped/diced white onion or green onions (i find white onion compliments flavor better)
-1/4 cup mushrooms (i have to leave these out so my husband doesn't vomit...sigh)
-Bacon bits (cook real bacon and chop it up...you won't regret it)
-1 cup cooked broccoli
-1/4 cup parmesan cheese
-Combines Mayo, eggs, milk (and seasonings/herbs if using) into a bowl and mix well.
-Add all other ingredients short of the parmesan
-Pour into crust
-Sprinkle with parmesan
-Bake at 350 degrees for 30-35 minutes till golden brown and top doesn't jiggle like jello. (I still like to check the middle with a butter knife)
THAT'S IT! Quick, easy, filling and so great for the winter cooler months, or in my case, an over abundance of eggs! *insert chef's kiss here
*Note: to me, chopped up ham MAKES this, it's not part of the original recipe but omg its SO GOOD..even ham lunch meat rounds this out so deliciously! I also like to add basil, garlic and other herbs, have fun with it! It grabs flavors so well! If doubling or more the batch, use separate pie plates, a large casserole dish sounds great, but it takes much too long to cook through in the middle, thus, over drying the eggs and really making it bland, we learned that the hard way. If your top starts to brown before the center cooks through, tin foil that baby and viola! Problem solved! Good Luck! Love grows in the kitchen.
-Love Mama Cass xoxoxox