quiche.

Mmmm Mmmm quiche. Quiche is one of those things that is good for most meals, and is nice on its own or with a fresh salad or bowl of soup. With spring comes more fresh eggs - and quiche!


easy quiche::

6 large eggs, beaten
1 1/2 cups fresh heavy cream
1 1/2 cups shredded cheese (I used Gruyere, and Gloucester cheeses)
salt & pepper to taste
dash paprika

Whatever fillings you want::caramelized onions, veggies, sausage...add about 1/2 to 1 cup

1 (9-inch) refrigerated pie crust or, make your own

Preheat the oven to 375ºF.

Combine the eggs, cream, salt, and pepper in a bowl. Layer your fillings and cheese in the bottom of the pie crust, then pour the egg mixture on top. Sprinkle a little cheese on top too.

Bake for 35 to 45 minutes until the egg mixture is set! Cool and cut into wedges.


ingredient tip::

Eggshells, like coffee grounds, are a good addition to your garden. Save your shells - rinse them in some hot sudsy water, drain, bag, and save in your freezer until spring. You can crumble them and add to your garden beds. The eggshells add calcium and other minerals to the soil (great for tomatoes), and if you sprinkle them in a circle around your plants, they help deter slugs and snails too!

Eggs, eggs.

We dyed our first batch of eggs today! Our eggs are from a local farm, so are already beautiful shades of brown, blue/green, white and beige. But we added some more rich color by hard boiling them with some natural dyes. We hard boiled them in a pot with onion skins, paprika, and ground espresso beans. After they cooled, we drew on designs using oil pastels before dipping them into one more color wash. We love the deep, rich, earth colors that emerged.We plan to make a batch using red cabbage and beet juice this week as well. Fun!