It all started with a dozen eggs.
Then one dozen somehow became two dozen and two dozen made its way into three, and before you know it, I was up to my eyeballs in farm fresh eggs. I’ll be honest, there are worse ways to go.
Back in the days when the Hubby and I used to live together on the regular, we ate our fair share of eggs and by fair share, I mean a crapton. My man can put down eggs like they’re going out of style. I’m not far behind him either. So last Spring, I decided to add a dozen eggs to our weekly CSA order. The veggies I get every week may be a surprise, but the eggs are not; they are my one constant. I signed up for the Summer and Winter CSA, which turns out to be a twenty-six week season and a net result of 312 eggs. It made sense at the time.
Then my man left me for pastures of higher education, and while he’s home on weekends, he hasn’t been eating his eggs, not in vast enough quantities to put a dent in our stockpile. And every time I start to dig away at it, another dozen arrives. I tried to convince the Hubby to take some back to school with him, but apparently they have eggs in Pennsylvania. It ridiculous, I know.
Which means I routinely have between one and three dozen eggs on hand at any given time. That’s a lot of eggs for just little old me. Or is it?
I’ve eaten them scrambled.
(Scrambled Eggs with Fresh Dill and Roasted Red Skinned Potatoes on top of Granola Bread with a side of Strawberries and a Mimosa.)
More times than I can count, although there have been occasions I’ve eaten three scrambled eggs in a single sitting, along with a couple of slices of toast and some roasted potatoes. What? I was hungry or I caught some kind of tape worm. I’m hoping for the former for obvious reasons.
Cheesy Scrambled Eggs with Green Onions
I’ve eaten plenty of them fried. This is a recycled photo, but none of my current ones look half as good as this. I also opted not to take pictures of my current ones either, so there’s that.
(Fried Egg, Roasted Veggies, and Asparagus)
I’ve used some less than conventional methods and put them on a pizza.
I even took a swing at a Greek Quiche and loved it. Who doesn’t love going Greek?
(Greek Quiche with Artichokes, Feta, Kalamata Olives, Sun-dried Tomatoes and Oregano)
Most recently and in that same vein, I whipped up an Apple Gouda Quiche with a dash of Chili Powder. At four eggs a pop, quiches do a nice little job of chipping away at my egg hoard, which pleases me to no end. They also happen to be easy, my specialty, and delicious, my preferred method of flavoring.
If you’ve got an egg hoard (far be it from me to judge you) or even if you don’t, you’re still going to want to make this. The rich buttery crust, made sans butter I might add, compliments the dulcet tones of the apple. Rich and nutty Gouda combine with the sweetness of the apples and a dash of chili powder to form a melting pot of flavors in your mouth. You don’t have to take my word for it. Go make this and see for yourself.
- 1 Quiche Crust (http://www.food.com/recipe/quick-n-easy-quiche-crust-18185) or premade, but this is the easiest crust recipe ever, so you should just make it. I promise; you can’t mess this up.
- 1 Tbsp. olive oil
- 1 medium onion, diced (about 1/3 to 1/2 a cup)
- 2 cloves garlic, minced
- 1 red apple, rinsed and diced, skin on. Reserve four slices for presentation.
- 1/3 cup of Gouda cheese, shredded
- 3 jumbo eggs or 4 large eggs
- 1 cup milk of choice (I used unsweetened Almond Milk)
- 1/2 tsp. salt
- 1/2 tsp. white pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. chili powder
- 1/4 tsp. nutmeg
- Preheat oven to 350.
- Make quiche crust (or use premade). This crust can be prepared ahead of time. It’s four simple ingredients (flour, salt, olive oil and water) mixed together and then pressed into your 9.5 inch pie plate. Yes, you read that correctly. No rolling pins involved just your nimble little fingers, and don’t worry if you leave imprints. It will be covered with filling and no one will be the wiser. I highly recommend you wash your hands before embarking on this project though. Make the crust and set it aside or prick it all over with a fork and then pop it into the oven for 5 – 8 minutes. I do the latter because I like my crust to be a bit more crispy.*
- In medium saucepan, heat 1 Tbsp. of olive oil on medium to medium high heat. Once warmed, add diced onions and cook, stirring occasionally, until just starting to turn translucent, about 4 to 6 minutes. Add minced garlic and let cook for one minute longer. Remove from heat and let rest.**
- While the above is resting, whisk together eggs, milk and spices: 1/2 tsp. salt, white pepper, garlic powder, 1/4 tsp. of chili powder and nutmeg in a small bowl or directly in your very large measuring cup, if you like to save on dirty dishes.
- Rinse and dice one apple into smaller bite sized pieces. Reserve four apple slices for presentation.
- Add the sautéed onions and garlic to the prepared quiche crust. Top with 1/3 a cup of shredded Gouda cheese and diced apple.
- Pour egg and milk mixture over top. It’s perfectly ok if the liquid mixture doesn’t complete cover the apple and onion mixture. Lay the reserved apple slices on the very top.
- Put in 350 degree oven and bake until top just starts to turn golden brown and eggs are cooked through, about 50 to 60 minutes.
- Remove from oven and enjoy.
- *To Make Ahead: you can do this step the day before. Press crust into pie plate, cover and refrigerate until ready to use.
- **To Make Ahead: once your sautéed onions and garlic have cooled, put them in a sealed container and refrigerate until ready for use.
- ***To Make Ahead: mix all the above, cover and refrigerate until ready for use.
Today’s post is being linked to Kristy’s Fresh Food’s Link Up for obvious reasons and Laura’s Strange But Good because while apples and gouda is a common pairing, apples and quiche is not; at least not in my world. Be sure to head on over to their places to see what fresh and strange creations other bloggers concocted. Make sure to wish Laura well too because her figure competition is this weekend. Give ’em hell Laura.
Do you have any foods you’re presently hoarding? Do tell. Any other ideas for major egg consumption? With 29 eggs in the fridge, I could use some suggestions. 🙂