Two Delicious Ways to Cook Fresh Eggs and Garden Veggies

Hens in our farm are laying like it's their job. Which, I suppose, it is. Long daylight hours push their bodies into peak production, and this time of year I'm collecting more eggs than I know what to do with most mornings. If you keep chickens, you know the feeling. The basket by the door fills up faster than you can plan meals around it, and eventually you start hiding cartons on neighbors and tutoring center coworkers just to keep up.

So instead of letting eggs pile up in the fridge, I've been leaning on two dishes that make quick work of a full basket and whatever's coming out of the garden, frittata and quiche. Both are forgiving, both scale up or down depending on how many eggs you're working with, and both give you a real excuse to use up vegetables before they go soft in the crisper drawer. Frittata

Whisk your eggs, sauté some vegetables, pour the eggs over them in a pan, and finish it in the oven until set. That's really it. Right now, I'm using zucchini, spinach, peppers, whatever's coming in from the garden.

Quiche

Same idea, just with a crust. Bake the crust a little first so it doesn't get soggy, then add your sautéed vegetables, some cheese, and pour your egg mixture over the top. Bake until the center barely jiggles.

One of my favorite lunches on a hot day is a cold quiche served with a side of salad and ice latte or a cold glass of Moscato wine.

If you're near a farmers' market, this is a good chance to pick up cheese from a local cheesemaker instead of something pre-shredded from the store. A good local cheese can take your quiche to the next level while supporting your local food community. 

The best part about both of these is that they don't need a specific recipe. Whatever vegetables are ready right now, that's what goes in. Zucchini and peppers this week, something else in a month. The method stays the same.  Eggs and vegetables are one of the most reliable combinations in any kitchen, farm or not. When your hens are producing more than your family can eat, a frittata or quiche is the fastest way to turn that surplus into an actual meal instead of a fridge full of eggs you're trying not to waste. Learn the base technique once, and you'll never look at a full egg basket as a problem again.

If homemade quiche is becoming a regular part of your meal rotation, a quality quiche pan can make baking and serving much easier. The removable-bottom design found on many quiche pans helps release the crust cleanly, making it simple to serve neat slices while achieving an evenly baked, golden crust. And when you’re serving quiche for a relaxed lunch or weekend meal, a glass of Moscato makes a lovely pairing.

Get This Quiche Pan on Amazon

Pair Your Quiche With This Moscato Wine

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