from A Conspiracy of Chickens
I love making pastry, so many of my recipes involve pies. Pies for eggs or chicken include different kinds of quiches, pumpkin pie (3 eggs) and chicken pot pie. In the first year we got so many eggs I made a lot of quiches (Broccoli, Asparagus, Spinach).
Pastry Ingredients
2 ½ cups flour
1 cup shortening
¾ cup water (more if needed)
Directions
My basic pastry crust, for either a 9″ two-crust pie or two bottom crusts. I tend to roll thin.
To the flour, cut in a cup of shortening so that you end up with large marble sized pieces. Get your hands in and flatten the balls to make flakes.
Add cold water and mix to make a soft dough. Flour the counter and the rolling pin.
Roll out into a circle bigger than the size of the 9″ pie pan, fold in half and lay into pan and then unfold. Cut around so there’s about an inch overhang. Roll up the edge and then crimp using your thumb and forefinger all around.
Pre-bake crust at 420F for about 15-20 minutes. Use a sheet of foil, weighed down with dry beans or rice to keep from puffing up.
Broccoli Quiche Ingredients
2 cups broccoli florets, cut into small pieces
5 large eggs
¾ cup milk or cream
1 cup shredded cheddar
½ tsp each of salt and pepper
¼ cup chopped onion (optional)
1 clove garlic, minced (optional)
Directions
Pre-cook the broccoli florets.
Beat eggs. Add milk or cream, shredded cheddar, salt & pepper.
Add the onion & garlic if using. Pour into pie crust.
Bake at 375F for about 40 minutes and then let sit for about 10 minutes.
Spinach Quiche
1 pkg frozen spinach
½ cup chopped onion
½ cup milk
5 large eggs
1 cup shredded cheese
Dash of Worcestershire sauce
Directions
Steam and drain well the frozen spinach.
Whisk the milk, eggs and Worcestershire sauce.
Layer the onion and spinach at the bottom of the pie crust and pour the milk-cheese mixture over it.
Bake at 375F for about 40 minutes and then let sit for about 10 minutes.
Asparagus Quiche Ingredients
15 thin asparagus spears, chopped into bite-size pieces
½ cup heavy cream
4 large eggs
1 tsp tarragon
2 cups Swiss or Gruyere cheese
Directions
Parboil the asparagus pieces and layer on the bottom of the pie crust.
Mix the cream, eggs, cheese and tarragon and pour over the asparagus.
Bake at 375F for about 40 minutes and then let sit for about 10 minutes.
Nada’s Tips & Tricks: These are great recipes to get you started. Play with the ingredients, changing up the vegetables and cheese for different flavours. I like to add a dash or two of hot sauce to give it a little zing. You can also buy frozen pie crusts if you’re not inclined to bake or in a hurry. Great paired with a healthy salad and a glass of white wine!
Contents and images used with permission by author David Waltner-Toews. https://davidwaltnertoews.wordpress.com/
