Chevre and Chive Quiche with a Sourdough Herb Crust
Sarah // nest.in.the.west
As the days grow longer and the hens pick up their laying again, the baskets on my kitchen counter begin to overflow with fresh eggs…
It’s easy to forget about Egg Drought or Egg Strike in June. Most of our backyard flocks are cranking out more than we can keep up with. We’ve begged our friends and family and local markets to “take our eggs!”
I know we use to feel overwhelmed with our supply, until we found convenient and easy ways to preserve the eggs. Today we are talking all things quiche!
Quiches are incredibly easy, a great way to use up leftover meats and produce, and if you didn’t know, they freeze! And that’s what we will be sharing with you.
A few years ago I bribed the Farmettes into chopping veggies, grating cheeses and adding their favorite meats to pie shells. (You can make your own crusts or cheat and buy store made in those perfect tins) Each had their own versions of what was considered the best combo, I beat all eggs(we raise backyard ducks)into my quiche filling and we began to bake.
The secret to freezing quiche is to parbake them. This means cooking almost all the way but not thoroughly. You want the tops to be semi solid but still jiggly.
I promise to provide recipes at the end!
Once parbaked, we used our food saver and vacuumed sealed them, we found that slightly hot worked better than fully cooled. Each got a label and into the freezer they went. 45 custom pies to be exact. Like most farmers will tell you, “you’ve gotta make hay while the sun shines!”
We feel that’s true for eggs too. As summer passed, the heat of egg strike set in, we pulled quiches from the deep freeze for breakfasts and quick late night dinners. But it was a real treat during our brutal Vermont winter, to have summer fresh meals available and hot on our table.
We’ve since started making our quiches with pastry dough, for a quiche croissant hybrid, and I’m not sure we are going back….
Ok, as promised, here are some easy quiche recipes and cooking directions. Make sure to give us a tag in your posts, so we can see your creations. @sunstone orchards & rabbitry on Facebook or @Farmer_jane on Instagram!
Simple Quiche Recipe
Pet heat oven to 350°
4-6 eggs, depending on size, quail you’ll need more, ducks you’ll use less.
1/2 cup sour cream or whole plain cottage cheese
1 cup heavy cream, 1/2 & 1/2, or milk
Veggies, herbs, meats, fruit, seasons, you literally can’t go wrong with your combo of fillings.
Cheese, no need to measure, it’s cheese!
Combine in a large mixing bowl, until eggs are beaten fully.
Fill your pie shell, crusts, pastry
Top with more cheese or herbs. Get fancy or keep it simple.
Bake at 350° for 30-40 minutes, remember we are parbaking. You want the middle to be semi solid and jiggle. This will avoid overcooking when reheating.
Once cooked, cool to a touchable temperature. Use your food saver to seal your quiches. Label. Date. Freeze.
Your quiches should keep upwards of a year in your freezer.
Reheating Instructions
Preheat oven to 350°
Remove quiche from vacuum bag
Cook on 350° until thoroughly cooked.
About 40 minutes, give it take.
Center should be fully cooked, not jiggly
Enjoy!
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