The only reason we keep chickens is to get fresh eggs. And any eggs – especially fresh ones, are great to use in this quiche recipe.
I grew up eating eggs just about every day, especially on school days. And eggs are so versatile. If I have eggs in the frig, I feel like I’ve got a meal, no matter how lean the budget or how bare the pantry. Think about this: eggs are all natural, and one egg has lots of vitamins and minerals with only about 70 calories. The nutrients in eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. Eggs got a bad rap a few years ago but now health professionals are back on the egg bandwagon – just don’t overdo eating them. One of the first table foods we feed the babies for breakfast are eggs. The protein in eggs is the highest-quality protein found in any food and they’re easy to incorporate in to your diet with this quiche recipe.
What about cholesterol in eggs? I knew you’d ask! According to the USDA, cholesterol in eggs has dropped in the past decade.
Eggs, on average, have 14% less cholesterol and 64% more vitamin D than the last time they were analyzed by the government in 2002.
The average amount of cholesterol found in one large egg is 186 milligrams, a level 14% lower than recorded in the last analysis. A large egg has, on average, 41 international units of vitamin D, 64% higher than found last time. That’s a lot of nutritional power worked in to a delicious quiche recipe.
Simple quiche recipe
Sometimes we forget about the really easy meals. Quiche is one of those. Most of us have eggs, onions and cheese on hand and those ingredients alone, with milk added, make a delicious quiche. When I want to make the quiche special, I use whipping cream. Now be sure to mince the onions very small so they cook well. Otherwise, just sauté them in a bit of butter until they’re translucent before adding to the egg mixture. I got the original recipe, before I adapted it, from a food magazine, but can’t recall which one.
9 or 10” pie pan lined with pie dough
10-12 slices bacon, crisply fried and crumbled (optional but so good)
1 heaping cup shredded Swiss cheese (or your favorite – try extra sharp cheddar)
1/3 cup minced onions
4 large eggs, room temperature
2 cups whipping cream, half & half or milk
About 1 teaspoon salt and half teaspoon pepper
Preheat oven to 350.
Sprinkle bacon, cheese and onion in pan. Whisk eggs well and whisk in cream and seasonings. Pour into pan.
Pour mixture into pie pan. Bake 45-60 minutes or until knife inserted 1” from edge comes out clean. Check after 45 minutes and go from there. Center of quiche will be puffed, as well but will deflate a little after it sits. I like to let the quiche rest for about 10 minutes anyway before serving.
Quiche Recipe Tips from Rita’s kitchen:
Substitute about 1 cup chopped ham or 1/2 pound cooked sausage for the bacon.
If your eggs are not room temperature (let sit out about 20 minutes before using), the quiche may take a bit longer to bake.
A few dashes cayenne pepper are good in here
Can you freeze dairy products?
I have frozen whipping cream, half & half and buttermilk. After they thaw, I whisk them well. They’re then good to use in just about any cooked dish.