Over the weekend I was blessed to get to spend some time with my parents. I stayed the night with them while my husband was doing an overnight training flight. I got to snuggle with the gremmies (their dogs look like straight up gremlins), have a good heart to heart with Mom, and get a tour of all the new developments in the back yard from Dad.
I want to tell you a secret about my parents.
They live on a farm!
Ok, so it might not look like a farm from the street…
In fact, it may look just like any ordinary suburban house…
But they have chickens, a garden, and a worm farm (it’s not as weird as it sounds)!
It started out as an ordinary house when they bought it nearly thirty years ago, but now it’s overflowing with critters and growing things. Dad has converted most of the backyard into a garden. The rest of it is an enclosure for the group of mismatched chickens he’s collected. he has some Barred Rocks, Sex Links, and even one Araucana Hen that lays GREEN eggs.
They actually have one Sex Link that flew into the neighbors back yard. No one could figure out where it came from, so my parents adopted her. She’s one of the best layers they have.
Most of the time, when I go to visit, they give me a couple dozen eggs to take back with me. They taste so much better than regular grocery store eggs! It actually took me a while to be able to stomach regular eggs once I moved out of the house. They just tasted so bland.
They’re all so pretty and different. Some have brown freckles and some have white. Of course, some are GREEN!!
As soon as I got these eggs home, I decided I wanted to make something that highlighted eggs. It had to taste, well, eggy, otherwise what would be the point of using these little gems?
So, I thought…
And not just any quiche, but Quiche Lorraine. A classic that has everything amazing in it:
Farm Fresh Eggs!
All it takes is a partially baked pie crust,
A little (Ok, a lot) of crumbled bacon
Some shredded gruyere cheese. Is there a cheese tastier than gruyere? I’m not sure that I’ve tasted a better cheese.
Then I whisked together some eggs, cream, milk, and spices and poured the mixture over the bacon and cheese.
Bake for half an hour and Ta-Dah!! Quiche Lorraine!
If you have it, sprinkle a little fresh thyme on top. It smells amazing!
This recipe was adapted from Baking Illustrated
- 1 recipe for a partially baked pie crust (Follow recipe or fully cooked pie crust, but reduce cooking time about 6 minutes)
- 7-8 slices bacon
- 2 large eggs + 2 egg yolks
- 1 cup whole milk
- 1 cup heavy cream
- ½ tsp salt
- ½ tsp ground white pepper
- pinch of freshly ground nutmeg
- 1 cup grated gruyere
- Follow directions for pre-baking pie crust, but leave off like 5 or 6 minutes.
- If your recipe doesn't bake at 375 degrees, adjust your oven to that temperature.
- Fry bacon over medium heat until crispy and place on paper towel lined plate.
- Chop bacon into small pieces
- In a medium bowl, whisk together eggs, egg yolks, milk, cream, salt, pepper, and nutmeg.
- Sprinkle the bacon and the cheese on the bottom of the warm pie shell and put on a baking sheet in the oven.
- Pour egg mixture over the bacon and cheese and bake about 30-35 minutes, or until a knife inserted an inch away from the edge comes out clean and quiche looks golden brown.
- Place on cooling rack.
- Serve warm or at room temperature.