Celebrate Spring with a Farm Egg Quiche (made with yogurt)!

One of the many things I am thankful for is locally farmed eggs. My husband and I were introduced to them after moving to the South seven years ago and we haven’t looked back since at those pale, tasteless, eggs from the grocery store. Farm fresh eggs are great because they are good for you, buying them supports local farms and helps to protect the environment, and they are great for your recipes, too! Opposed to commercially raised eggs where chickens are caged all the time, eggs from small local farms come from happy chickens where they are allowed to live, forage and roam as chickens like to do. Their eggs contain much more nutrients and have colorful yellow-orange yolks that are delicious. Below are some nutritional facts and a link to an article by Mother Earth News about eggs from small farms. I highly recommend this 4-page article (it’s a quick read) as it explains all these reasons in detail and helps us all in becoming more educated and effective consumers (as well as healthier individuals):

“Eggs from hens raised on pasture may contain:  1/3 less cholesterol, 1/4 less saturated fat,  2/3 more vitamin A,  2 times more omega-3 fatty acids,  3 times more vitamin E,  7 times more beta carotene”  Read more: http://www.motherearthnews.com/Real-Food/2007-10-01/Tests-Reveal-Healthier-Eggs.aspx#ixzz2OTlbMLPu

With all that being said, one of my favorite things to make with farm eggs is quiche! Quiche is a versatile dish and can be served for breakfast, brunch, lunch or dinner. It’s easy to prepare and is great for clearing out leftovers from your fridge. Many quiche recipes call for milk, but since we don’t often have milk in the fridge, yogurt is a delicious alternative. Organic Greek yogurt would be my recommendation but this picture shows me using what was in the fridge at the time (but, the eggs are from a local farm!). I’m proud to say, I don’t remember the last time we bought eggs at the grocery store.

quichecollage

Farm Egg Yogurt Quiche (basic version)

  • 1 (9-inch) deep dish pie shell (or homemade crust would be ideal…we will post how to make homemade crust one of these days soon!)
  • 6 eggs, lightly beaten (Farm fresh are best!)*
  • 12 ounces plain yogurt (Organic Greek yogurt, preferred)*
  • dash mustard powder
  • 8 oz. swiss cheese, shredded
  • 4 slices bacon, cooked and crumbled
  • 2 small onions, sliced thin and sautéed
  • 2 Tablespoons butter
  • salt and pepper to taste

* If you are in the Hickman County area, these ingredients can be found locally at Wild Duck Soup Emporium on the Centerville Square.

  1. Place rack on the lowest part of your oven. Preheat oven to 350°F.
  2. Line 9in pie plate with pastry dough (no need to pre-bake the crust)
  3. Whisk together eggs, yogurt and mustard powder until combined, set aside.
  4. Sprinkle bacon, onions, and cheese evenly over the bottom of the crust.
  5. Gently pour egg and yogurt mixture into the pie shell.
  6. Bake in 350°F oven for 40 minutes (on the lowest rack) until the top is puffed and golden. The quiche will collapse a little bit once it cools – this is normal. (See notes below if you want to freeze your quiche).
  7. Let sit at least 20 minutes before slicing and serving.

Delicious served alone or with a side of sliced fruit, fresh spring greens or maybe some Creek Salat (see recipe here: https://artsandagtour.wordpress.com/2013/03/15/stir-fried-watercress-a-k-a-creek-salat-stir-fry/)

MAKE YOUR QUICHE UNIQUE: I tend to like a lot of flavors in my quiche so the pictures above show a version using steamed turnip greens, crumbled bacon, roasted red pepper, sautéed onion and shredded cheddar (like I said, it’s a versatile dish – you can make it however you like!). Keep in mind, however, the more ingredients you add, the less room is in your pie shell — so you may need more crusts! It’s better to use fewer ingredients than too many. A good rule of thumb is 2/3 to ¾ cup of filling ingredients. Here are some tasty ideas for additions:

VEGETABLES All vegetables should be sautéed, steamed or cooked in some way as raw veggies exude moisture and will make your quiche “watery”. Canned vegetables are already cooked but must be drained. If using frozen vegetables (spinach or broccoli) make sure they are completely thawed and drained before adding. Squeeze spinach in small handfuls to extract as much water as possible.

  • Spinach or any kind of greens (turnip, collard, mustard, beet, kale)
  • Broccoli
  • Mushrooms
  • Onions
  • Peppers
  • Asparagus
  • Zucchini
  • Cauliflower
  • Scallions (green onions)
  • Leeks

 CHEESE (shredded or crumbled) Quiche is all about the cheese – try to use the best you can find (it’s better for you, the environment AND the quiche!)

  • Swiss
  • Provolone
  • Cheddar
  • Try a combination of cheeses or “accent” cheeses such as a few Tablespoons of blue cheese, Gorgonzola, feta or goat cheese.

MEAT (diced): 

  • Ham
  • Sausage
  • Shrimp
  • Chicken
  • Bacon
  • Crab
  • Lobster

OTHER TASTY ADDITIONS (drained and chopped small):

  • Olives
  • Sundried Tomatoes
  • Artichoke hearts

NOTES:
Quiche will keep well in the fridge for several days. Reheat to just warm it through. Gently warming in the microwave is ideal.

TO FREEZE: If you want to freeze the quiche, bake only 20 minutes. Cook, package, and freeze. TO FINISH: bring to room temperature and finish baking at 350°F for 10 minutes.

If you end up with more egg and yogurt mixture than will fit in your pie shell, fill some small ramekins with the liquid and bake (about 10 minutes or until puffed). I did this to make little mini-quiches for my cats and they loved it!

catssnack

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