When spring comes and our chickens start laying more, I get out my favorite egg recipes.
This is a great way to use up leftover veggies and extra produce. It’s a big hit in my house!
Jenni’s Basil Quiche
1 large tomato (or 2 sm-med), sliced
1 packed cup spinach, chopped
6 medium eggs, beaten (for large size, try 4-5)
2 1/2 tsp dried basil
1 tsp garlic salt
1/4 cup mozzarella cheese, grated
1 (9 inch) pie crust, lightly baked (I do 6-8 minutes at 400)
Sprinkle cheese on bottom of baked pie crust.
Arrange tomato slices on cheese and spinach over slices.
Add basil & salt to eggs and beat in with a fork.
Pour over spinach and lightly stir so spinach is all wet and covered. Bake at 350 for 40-45 minutes.
Top and crust should be lightly brown. Let sit for 10 minutes before eating.
Here are substitutes you can use for either the tomato or spinach:
If you love garlic, add 1 or 2 cloves to the egg mixture. If you like fluffier quiche, try 1/4 cup milk and 1-2 less eggs.
When adding extra veggies, you may need to extend cooking time by 5-15 minutes. Slide a knife in the middle and peek to the bottom. If you see liquid, cook longer in 5 minute increments.