Quiche recipe

We make a boatload of quiche around here.

Certain times of the year, we inevitably end up with dozens and dozens of extra eggs! We used to water-glass our eggs to preserve them, but I much prefer quiche. They freeze well and thaw in the fridge for about 24 hours. What a delicious and filling breakfast!

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Rosslyn’s Quiche Recipe:

2 deep dish pre-made pie crusts

5 large organic, pastured eggs (I prefer to use duck eggs)

1 1/4 c. heavy whipping cream

1 c. shredded cheese of your choice

1/3 c. chopped green onions

2 c. your choices of precooked meat + veggies

(My usual favorites are bacon, mushrooms, spinach and tomatoes)

Salt, pepper, and tarragon to taste

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Preheat your oven to 350º

Mix all ingredients in a large bowl. Follow the directions for your piecrust to make sure that it is cooked properly. I often used Marie Callander’s frozen pie crusts, which allow me to just pour and bake.

Bake at 350º until center is just barely set, 45-55 minutes. Cool on wire racks and serve, or cool completely before wrapping in plastic and foil to freeze.

Enjoy!