About 6 weeks ago the girls (the backyard chickens) started slowly laying eggs, despite our long winter days. (Hens need a “certain” amount of light to lay eggs) At first we could keep up, but they are slowly starting to amp things up which means we have a lot of eggs.
I want to do something more than just scrambled eggs so I threw together this kid friendly quiche over the weekend. Everyone loved it, well, almost, but then again, Sebby is just one of those kids.
Quiche is one of those things that sounds all fancy and complicated until you make it. An added bonus is there are so many ways to make it you can really make a unique quiche every time.
Kid Friendly Quiche
1 (9 inch) Pillsbury refrigerated pie crust
3 tablespoons olive oil
1/2 cup chopped onion (I use frozen all the time)
1 cup frozen chopped spinach, thawed and drained well
8 farm fresh eggs
1 clove garlic, minced
1 cup Tillamook 4 cheese Mexican blend shredded cheese
salt and ground black pepper to taste
Preheat oven to 350 degrees F. Bring the pie crust to room temperature (this is really important!).
Heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. Add your spinach to the onion and cover the skillet, mix until combined, cover and turn off the heat.
Unroll the crust and press to fit into a 9 inch pie plate. You can trim the edges or just roll them in, which is what I do. Mmm. More crusty goodness.
Beat the eggs in a large bowl (I like to use a Pampered Chef batter bowl) until light colored and frothy. Add cheese and s then pinach mixture, and stir until well blended. Season to taste with salt and pepper. Pour it all into prepared pie crust.
Bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.
Serve with fresh fruit!