Our first summer with the chickens we had more eggs than we could possibly eat on our own and we weren’t quite set up yet to begin selling them. As a result, I worked on a few recipes that used a large amount of eggs to create a delicious alternative to sitting on extra eggs until they went bad. This quiche receipt has become one of my favorites. I hope you enjoy it too!
7 Farm Fresh Eggs (if you are using size large store bought eggs you only need 5)
3 cups of shredded cheese (I like to use Colby Jack but it’s fun to play around with different types to see what your personal preference is)
1/8 teaspoon pepper
2/3 cup finely chopped and fully cooked bacon
1 Tbsp finely chopped jalapeno (this is another one that you may want to modify depending on your taste; when I want a lot of spice I will do up to 3 tablespoons)
1 1/4 cup diced potatoes
1 store bought raw pie crust
- Dice potatoes and saute in a large skillet with olive oil, black pepper, and salt.
- Preheat oven to 400 degrees fahrenheit
- Crack all eggs into a mixing bowl and beat with a whisk. Once eggs are completely mixed, add shredded cheese, diced jalapenos, black pepper, and chopped bacon; mixing slowly.
- Once potatoes are lightly browned, add them into the mixing bowl as well; and stir until they are evenly distributed with the rest of the ingredients.
- Roll refrigerated pie crust out into a pie pan (I use a glass pie dish).
- Pour egg, cheese, potato mixture into pie crust.
- Place quiche into oven and bake at 400 degrees for 40 minutes, or until top of quiche is lightly browned.
**If you are someone who doesn’t like spicy food, I have also made this recipe subbing out ham for the bacon, and spinach and chopped onion for the potatoes and jalapenos. If you try making either of these at home, I would love to hear your feedback!