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Eggs-ceptional Quiches

Eggs-ceptional Quiches

OK, the price of eggs got a little crazy there for a while; at one point I saw “organic, farm-fresh” eggs in the grocery store for $9 a dozen! But costs seem to have come back down to earth now and eggs are once again a value-friendly, nutritious food option. Prices still vary depending on the size of the egg and how and where the chickens are raised. I will pay a little more for extra-large, local farm-raised eggs, but if you’re feeding a large family or do a lot of baking, you might want to check out the store brand 18 packs, as they tend to be less expensive. 

I love eggs in all forms; poached, over-easy, scrambled, hard-boiled, you name it. But today I want to talk about Quiche. Quiche is a versatile, and relatively easy way to create a hearty and tasty meal. Quiche can be eaten for breakfast, lunch or dinner, and it’s possible to get your protein, dairy and veggies all in this one dish. 

Typically you start with a nice flaky pie crust (pre-made, refrigerated pie crust works fine if you don’t have a lot of time!) Mix some version of eggs, milk or cream, vegetables, meats and spices. There’s numerous recipes available, some of which I will share with you here. But I also use Quiche as a way to use up food and clean out my fridge…meaning there can be some strange, yet delightful combinations sometimes!

Here are some of my favorites:

Chicken Sausage with Spinach & Mushrooms  (from Tasty)



Easy Ham & Cheese Quiche  (from Spicy Southern Kitchen)



Broccoli Quiche with Feta & Lemon  (from Chef Sous Chef)



Cheesesteak Quiche  (from Deep Fried Honey)



Caprese Quiche  (from The Blond Cook)



If you are watching carbs or calories, skip the crust and turn any of these into a crustless quiche! As I mentioned, sometimes I just create my own. My most recent concoction was some summer squash and zucchini (leftover from the previous nights dinner), a few chunks of Gouda I broke up along with some shredded parmesan, and a couple tablespoons of Hormel Real Bacon Bits. It was delish! 

Shelley Nicholson

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