Laura’s Garden QuicheServes 6–8
Our backyard chickens recently began laying eggs, and this is the recipe we used with their very first eggs and some bounty from our container garden. Delicious!
You have two choices for the crust (or you could make it crustless in an oven-safe pan — like a frittata). I got the “Easy Whole-Wheat Crust” from 100daysofrealfood.com, a great site about cutting out processed food. I got the “Brown Rice Crust” from an old book, based on an even older newsletter about frugality, entitled The Tightwad Gazette.
Easy Whole-Wheat Crust
- 1½ cups whole-wheat flour
- ½ cup melted butter
- ½ teaspoon salt
- 2 tablespoons milk
Spray a 9-inch pie pan with cooking spray. In the pan, combine all ingredients and mix well with a fork. Use your hand to form a ball in the pan and then press into pan. Bring it up on the sides and pinch the top (with your finger or a fork). Then mix and pour quiche filling right into the raw crust.
… OR …
Brown Rice Crust
- 1½ to 2 cups cooked brown rice
- ¼ cup grated parmesan
- 1 egg
Preheat oven to 425º. Mix ingredients together in a 9-inch pie pan coated with cooking spray. Spread out to cover bottom and sides of pan. Bake 20 minutes until firm.
- 1 cup chopped vegetables of your choice, preferably from your garden!! (leeks, green onions, sautéed onions/ mushrooms/red bell pepper, tomatoes, etc.)
- optional: chopped shrimp or ham or other protein
- 3 large or 4 small eggs, beaten
- 1 cup milk
- ½ cup grated cheddar cheese
- salt, pepper, fresh herbs to taste, dash of cayenne pepper
Preheat oven to 350º. Spread chopped veggies and optional meat into bottom of crust. Whisk together remaining ingredients and pour into crust. Bake for 45 minutes or until filling is set.
This looks absolutely delicious! I’ve bookmarked it for when we have enough eggs to make it – I adore a good quiche.
Let me know how it turns out … we loved it!
Hi there! I saw that you have chickens and was wondering……???
I have been buying some free range organic fresh eggs from a local guy, he even let me come out and look at their property :)
Anyways, I noticed there were roosters in with the hens and he said that since they pull the eggs daily, even if an egg is fertilized it never develops into anything because they are immediately refrigerated. Well, I ate the eggs and they tasted fin, a really deep orange colored yolk….but it just kind of got to my gross out factor for some reason?
I then called another local lady, same thing.
Do you have roosters in with your hens?
Also, are the bell peppers in this recipe from your container garden? My bell peppers are getting sun burnt….I have resorted to wrapping each one in a little bit of cloth…..looks incredibly silly haha. Hope it works.
Hi, we don’t have roosters with our hens, so I don’t have any experience with that. But I can see how that might give you something to think about!! Here’s an article that states that it’s perfectly safe to eat fertilized chicken eggs: http://www.localharvest.org/blog/26992/entry/facts_about_fertilized_chicken_eggs
The peppers I used in the photos with this recipe are yellow banana peppers. But I’m growing bell peppers (from seed), so hopefully I’ll get some soon, and that would be delish in this quiche recipe. Good luck with yours!