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. 🙂
No need to tell you that that’s a crazy amount of eggs you’ve got there. We usually have about 2 dozen in our fridge at a time. Sometimes more, sometimes less. How do we use up the eggs? Coconut flour requires a lot eggs when baking so that does a good job in making a dent in our supply. Also eggs baked in things like squash, avocado, potato, tomato, etc. is an easy way to use them up. French toast egg scrambles using a banana, cinnamon and nut butter toppings always make for a delicious non-egg-tasting treat.
Have you ever used egg as a hair conditioner. It’s supposed to be great. My mom does it occasionally. I haven’t for the obvious reason that I’m allergic.
I half expected to read cinnamon as one of the ingredients for this quiche! Question: Have you ever made a sweet version of quiche? Like vanilla, honey, cinnamon, squash/sweet potatoes, etc?
I think we are going to be hoarding pears and oranges very soon after our FFA fruit sale order comes in!
Great ideas Madison. I appreciate them.
I’ve never tried eggs as a conditioner. I’ll have to look into that and making a sweet version of a quiche, which I also haven’t done….yet.
Hoarding pears is a concept I could happily embrace. Feel free to send some my way. In exchange, I’ll give you some eggs.
I knew I shouldn’t have read this today. I’d step over my own mother to get to a slice of that quiche right now.
Thank you so much for the well wishes! The only this better would be a slice of this. Mmmm… Salty sweet cheesy apple…
Nar starvation or lackluster diets will do strange things to people. 6th place though makes it well worthwhile.
Come to Cleveland and I will make you any Strange But Good Quiche of your choice.
I’ve never thought about putting apple in a quiche before. It looks delicious.
Me either until I coincidentally had so many apples and eggs at the same time. 🙂
I’m trusting you on this recipe because I looooove CHEESE! I’ve always been impressed by the men in my life’s abilities to pound eggs. It’s also frustrating when you live with them because you buy a carton and then you’re out…but clearly that is not at all your issue. Hand deliver your extras to my house please 🙂
Have faith becomes when it comes to cheese, I would never lead you astray. Cheese for me is almost like air. Eating is comes as naturally as breathing. I want you to make this and then tell me how much you love it. I’ll even bring you the eggs. 🙂
Hoooly bajesus that’s a lot of eggs. No wonder you’re the quiche queen as of late 😉
Right?! My egg hoard is out of control!!
I remember being completely weirded out by the combination of cheese and apples… and then I tried it and was floored by how delicious it is. Well played, ma’am… well played indeed.
Have you thought about making those egg muffin cup things? Those should put a good dent in your egg collection, and they make for great on-the-go snacks so you could pack some with the hubs when he comes to visit.
“Thank you,” she says while taking a slight and ever so humble bow.
I did make the egg muffin cups once and I botched them badly. They were waxy and weird and definitely some kind of user error, but that’s a really great idea, especially to give to the Hubby as a grab and go snack. Guess I should try them again.
I think this looks amazing, Meghan, and look forward to making it once the spouse gets his fill of fried actual eggs instead of scrambled powered egglike product, which probably won’t happen until 2014.
I’ve got some frozen quiche crusts in the freezer, so just come bring that man my way along with the kids, and I’ll make you all quiche. If the weather is right, the wiener dogs could survive comfortably in the back yard or the three seasons room. Simon is allowed in the house. 🙂
Nice! You HAVE to know how much I adore this post…and how much I’m drooling over that plate of yolkporn and cheesy spuds! Mmmm! What’s that quiche with the pepper in the pic? It’s so bright and colorful! But I’m totally intrigued by this fruit one! Sam was telling me about this cranberry and brie quiche she had not long ago so now I’m fantasizing about what kind of fruits I can throw in! Haha!
And you know my hoarding problems! Now that I’ve FINALLY got the nut butter down to one jar, I can work on my next mission: CLEAR OUT THE GRAINS!! Trouble is, a third of it is pasta…and I don’t even like pasta! Haha! Whoops?
That’s a Greek Quiche (not that you would know anything about those 😉 ). I actually made that one right before you got to town, and the red pepper looking thing is a sun dried tomato. Nom, nom, nom.
I want to be there when you clear out all the grains. I will eat all the pasta!!!
You just been elevated to a more awesome status in my eyes- NEVER such a thing as egg hoarding.
If I told you the number of eggs I go through in a week….literally when its down to 8 its a cause for concern, and 4 is borderline emergency.
That recipe sounds like the perfect mix of sweet and salty AND cheesy- perfect in my books.
…they have eggs in Pennsylvania? Do they have the internet there too?
Then you need to come here and help me eat some of these eggs!!
Mm, I’ll gladly take some of those eggs off your hands! I love farm fresh eggs! Everything gouda is spectacular as well. Have you made egg drop soup? Surprisingly easy and delicious, plus, go figure, it uses up eggs 🙂
Egg drop soup?? What is this you speak of? I’m going to have to google this or better yet, why don’t you just come here and make it for me. 😉