I love baking quiche with with fresh eggs from the Hen House!
Eggs are plentiful again since the newest Cottage Hens started laying. Americauna eggs are smaller than other breeds so I adjust recipes by adding additional eggs as needed.
1 1/2 cup milk
1/2 cup sharp cheddar cheese
1/2 cup cheddar cheese
1 cup monterey jack cheese
1/2 cup chopped onion
salt and pepper to taste
1Tblsp olive oil
* baking at 350 takes a little longer but results in a golden brown crust.
Heat oil and add chopped onion.
Saute' until clear and slightly browned.
Add to the egg mixture.
Have your pie dish prepared with homemade crust or ready made.
Pour egg mixture into pie plate.
Pepper the top and place in the oven on the middle rack.
Bake for 40 - 50 minutes until nice and golden brown on the top!
Serve warm or cold!
This quiche is especially good with a dollop of sour cream, a bit of salsa and some freshly cooked bacon bits sprinkled on top!
A nice glass of O.J. completes this simple breakfast!
Linking to Fresh from the Farm recipe swap!
5 comments:
Sounds yummy! Have to try this!
Yum! I LOVE quiches and this gluten-free version sounds like a good one to try :-)
Thanks for the recipe!! I am going to save it. We are only getting 1-3 eggs a day right now. I am not giving the girls artificial light like I did last year letting them rest. Saving up eggs for Thanksgiving, deviled eggs and baked goods right now. Maybe after I can try this dish out.
Dang, I do love me some quiche!! Hubby, on the other hand, calls it egg pie and always wants just plain eggs, bacon, potatoes and toast! LOL!!
Hi girls!
Thanks for the notes! Let me know how you like it!
Deb
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