Word to your chicken

Remember those chicks we got way back in February?

Well, they grew up quickly, and by June or July we were getting seven eggs a day. That is a lot of quiche, my friend. I’m eating a couple eggs for breakfast every day and trying to talk the rest of the family into doing the same. Henry and Finn eat them once or twice a week, but there is no way Anders is eating eggs for breakfast. I can understand that. Eggs are right on the edge of disgusting and delicious for me.

They all come running (in anticipation of food) when we walk up to the coop.

Me and my friend SnowStriker.

The product of all their hard work.

We all like quiche, though. Once a week we have it for dinner.

In case you need to use up a few eggs, I’ll share our favorite recipe with you. I call this “Quiche Even Finn WIll Eat,” but the person who created the recipe calls it something else. Go figure.

The recipe comes from Mollie Katzen’s Sunlight Café — one of my all time favorite cookbooks.

Gruyere Quiche with golden onion and red pepper

1 Tbl olive oil
3 cups sliced onion
1/2 tsp salt
1/4 tsp dried thyme
1 tsp dry mustard
1 unbaked quiche crust (recipe below or buy one)
1 Tbl balsamic vinegar
1 cup thinly sliced red bell pepper
1 cup (packed) gruyere cheese (despite the recipe name, I often use goat cheese since we always have it around. Parmesan works, too)
3 large eggs (add 4 if you have an abundance)
1 cup milk
freshly ground black pepper

1. Add oil to a preheated medium skillet. Add the onion, sauté for 5 minutes, then add the salt, herbs, and mustard. Cover the pan, lower the heat and cook for 15 minutes, stirring occasionally. (During this time, preheat the oven to 375 degrees and place the unbaked crust on a baking tray.)

2. Stir in the vinegar and bell pepper. Turn the heat to medium and cook, uncovered, for another 5 minutes. Remove from heat.

3. Sprinkle cheese into crust, then spoon the onion mixture on top of the cheese.

4. Whisk together the eggs, milk, and black pepper to taste, and slowly pour this over the veggies and cheese.

5. Bake on the baking tray in the lower third of the oven for 35-40 minutes, or until the custard is set. Cool for at least 10 minutes before slicing (which I rarely do because the people are starving and I am running late). Serve at any temperature.