Spring is here, and at our house we have chickens. With chickens came lots of delicious eggs! My love of quiche started an experiment, trying to figure out what to with all those eggs. It’s now become one of my go-to meals. I’ll make a quiche and eat it throughout the week. My best friend had baby recently so I brought her a quiche. It was a hit! Here is the recipe to one of my favorites!
What you’ll need:
- Glass pie plate
- 7 eggs (fresh farm eggs are prefered – they taste better and worth the extra few dollars)
- Refrigerated pie crust
- ½ milk (buttermilk, coconut milk, almond milk, or whole milk will all do the trick)
- ¾ cup crumbled feta cheese
- Sun-dried tomatoes (cut into small strips)
- Kalamata olives (cut in half)
- Fresh spinach (chopped finely)
- Preheat the oven to 375 degrees
- Scramble the eggs and milk together in a medium-sized mixing bowl
- Butter a pie pan and unroll the pie crust
- Layer the empty pie crust with the sun-dried tomatoes, olives, spinach and feta cheese. The amount of sun-dried tomatoes, olives, and spinach is up to you!
- Pour the egg mixture over the ingredients
- Cook for 50 – 60 minutes. The quiche will be done when the egg is cooked through.
What’s great about quiche is that you can make it a few days in advance if you need to! Once cooled, store the quiche in the refrigerator. I recommend keeping the quiche in the glass pie plate with just a towel covering it.
Enjoy! I can’t wait to hear how yours turns out.
Joelle Dent is a Frederick native who moved back to the area after a few years of travel and self-exploration. Cooking and eating meals with friends is important to her. She appreciates baking, hiking, coffee, supporting farmers markets, trying new restaurants, and exploring locally-run bookstores.