Thawing Out

 

Hello Friends,

We are officially thawing out. Our cold weather started the week of February 8th and continued until February 20th.  Our lowest temperature was NEGATIVE 30 and that was the temperature, not adding the wind. My big worry was that our chickens would struggle during this cold spell. 

They were brave Wisconsin Hens!! They took the challenge of the cold weather and blessed us with eggs each and every day.

 We have five hens, Lolly, Polly, Molly, Dolly and Holly.

If you guessed that big egg was a double yoke, you guessed right.

Quiche has been a favorite meal for my husband and I, we have been on a quiche kick around here.

Bacon and Onion Quiche

1/2 pound of bacon

5 large eggs

1 cup heavy cream

1 medium onion

1/2 teaspoon of ground white pepper

8 ounces of Gruyere Cheese shredded (about 2 cups)  

* NOTE* we will substitute 1/2 cup of Swiss and 1/2 cup of Munster if we do not have Gruyere available

1 unbaked pie crust ~ 9 inch

*NOTE* when making pie, I will make extra crusts to freeze. When we get a taste for quiche, we  can take a pie crust right out of the freezer, let it sit for an hour or two and it is ready.

 

 Preheat oven to 350 degrees F.

Arrange the bacon on a sheet pan, bake, drain, roughly chop and set aside.

Chop your onion.

In a large bowl, whisk together the eggs and cream until combined and smooth. Stir in the bacon, onion, white pepper and cheese. Pour the mixture into the pie shell.

Transfer to the oven, bake until a toothpick inserted into the center comes out clean, about 35 minutes.

Remove from the oven, let cool for 15 minutes to allow the eggs to set.

Slice and serve warm.

Store leftovers in the refrigerator for up to 4 days. We enjoy left over quiche just as much, it is easy to reheat and the flavors have blended more. Yum! Yum!

 My friend Kathy shared this poem with me.

I officially have spring fever! How about you?

Have a Happy Weekend!

  ♥

Carla