Eggs!
Many of you have been losing sleep wondering about our dear chickens. Those girls have been busy the past few months and have been providing us with a ton of eggs in shades of brown and blue. We lost a Super Chick due to egg impaction (perhaps?), but the rest are laying up a storm. Their eggs are getting bigger and bigger and I have been adapting our menu to include them. We went a full 5 days without any other meat besides eggs a few weeks ago.
I’ll leave you with a recipe for spinach quiche that I concocted and I think you will enjoy, especially if you have eggs you need to use.
Spinach Quiche
1 pie crust (refrigerated or frozen or that you just prepared)
1 cup frozen spinach, thawed and squeezed DRY
6 eggs
1 cup light sour cream
1/2 cup heavy cream
1 bunch of green onions, chopped, white parts only
1 clove garlic, minced
2 cups cheese (I like 1/2 cheddar, 1/2 mozzarella or whatever is on hand–monterrey jack works well too, just mix and match!)
Place pie crust in 9 inch pie pan. On the stove, cook onion and garlic in olive oil or butter a minute or until they begin to soften some and are nice and fragrant. In bowl, combine eggs, spinach, onion and garlic, sour cream and heavy cream. Blend with mixers. Stir in cheese. Pour into pie pan–hopefully it won’t overflow–mine did just a little bit. Place on baking sheet and bake at 325 degrees for 45 minutes or until set.