Grit Blogs > Thin Air Farmer

What to Do With All of Those Eggs?

By Heather Colwell

Tags: eggs, recipes, fresh produce, Heather Colwell,

Heather ColwellThe hens are busy laying eggs. While, I do sell some eggs (basically I get donations to put toward my feed so I get my eggs for free) I currently have a lot of extra eggs. This means I rely on my old standby recipe that uses a lot of eggs and makes a delicious meal. I turn to my Better Homes and Gardens Cookbook for their spinach quiche recipe. This makes a great dinner or lunch main course. I often add a fruit bowl on the side or some grilled vegetables.

Spinach Quiche
Yields 6 to 8 servings.

1 pie shell
1/2 cups chopped onion
6 slices bacon, chopped
8 eggs
1/2 cup sour cream
1/2 cup half-and-half, light cream, or milk
1/4 teaspoon salt
1/8 teaspoon white pepper
Dash of ground nutmeg, optional
3 cups lightly packed chopped spinach
2/3 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese

  1. Preheat oven to 450 F. Place pie shell into pie plate. Double line the unpricked pie crust with aluminum foil. Bake at 450 for 8 minutes. Remove the foil and bake for 4 to 5 more minutes. Until the pastry is dry and set. Remove from oven and reduced oven temp to 325 F.

  2. Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels.

  3. In a medium size bowl beat eggs, slightly with a fork. Stir in sour cream, milk, salt, pepper and nutmeg. Stir in onion, bacon, spinach and cheeses.

  4. Pour egg mixture into the hot pastry shell. Bake at 325 F for 45 minutes, or until a knife inserted near the center comes out clean. It may be necessary to cover the edge of the crust with foil to prevent overbrowning. Let stand for 10 minutes before serving.


Beautiful brown eggs.