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!

Ingredients

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

Directions

1. Dice potatoes and saute in a large skillet with olive oil, black pepper, and salt.
2. Preheat oven to 400 degrees fahrenheit
3. 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.
4. 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.
5. Roll refrigerated pie crust out into a pie pan (I use a glass pie dish).
6. Pour egg, cheese, potato mixture into pie crust.
7. 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!

ENJOY!!!