As you are probably aware, we have chickens. As the owners of chickens, we have a lot of eggs in our fridge. When we have too many eggs I make egg salad, or my favorite, quiche!!

2 pie crusts (homemade or store bought)
12 eggs
2 cups milk
2 cups cheese (whatever is in the fridge)
2 cups filling (I like peppers and bacon, mushrooms, onions and asparagus, etc)

Place your pie crust in a pie plate or cast iron skillet. If your filling is a watery veggie like mushrooms, asparagus, onions, or peppers, sauté it before placing filling in pie crust. Fresh spinach, green onion, basil and other yummies can go in without being sautéed. Divide filling between crusts. Top filling with cheese. Whisk eggs and milk together, salt and pepper to taste, then divide egg mixture between pies, being careful not to overfill the crust.

(You can freeze the quiche at this point. Just take it out and let it thaw for awhile before baking.)

Bake the quiches at 375 degrees for 45 minutes, or until the center is set. Enjoy! Each quiche will serve 3-4 people.

This is one of my absolute favorite recipes and it’s definitely a go-to recommendation for postpartum mothers. It’s full of protein, healthy fats, and even carbs, making it a great meal in one dish. And heck, it’s even toddler-approved.

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