As you know if you read this blog for any length of time, I love egg cookbooks. About three years ago, a lovely addition to this genre was published, The Farmstead Egg Cookbook by Terry Golson. This small volume is chocked full of vibrant pictures of both food and fowl. There are facts and figures on egg production, sizing and safety. And there are numerous recipes. The recipes are straightforward, and not overly complicated.
As I was flipping through it, I ran across a recipe for quiche, which I used to make all the time. I can’t for the life of me think why I don’t make it anymore, so this slightly old-fashioned recipe seemed to jump off the page.
Quiche with Bacon and Cheese
One 9-inch All-Purpose Pastry Crust
4 large eggs
1 1/2 cups light cream or half-and-half
1/2 teaspoon kosher salt
1 cup grated sharp cheddar cheese
3 slices slab bacon, cooked, drained, and crumbled
1. Put the crust in a 9-inch pie plate, preferably glass or ceramic. Prebake the piecrust into it begins to brown.
2. Preheat the oven to 325 degrees.
3. Using the electric mixer, beat the eggs and cream for 1 minute, until the mixture increases slightly in volume. Stir in the salt, cheese, and bacon. Pour into the pie plate.
4. Bake 34 to 40 minutes, until the center is just set and the edges begin to brown.
What a great way to use eggs! I am definitely putting quiche back into our kitchen rotation.
For more info on Terry Golson and to see her chickens, "live and in person", check out the hencam at her blog.