Why We Love Eggs<\/strong><\/h2>\nIt is no secret that we love eggs around here. We easily go through 5-7 dozen a week; they are definitely not just a breakfast food in our house. <\/p>\n
Nutrition:<\/strong> Nutrition wise, they are hard to beat. Eggs contain high quality protein, fats, iron, carotenoids, and an array of other vitamins and minerals. The humble egg is filled with disease-fighting nutrients like lutein and choline, beneficial for macular degeneration and brain development and memory.<\/p>\n\n
Versatile:<\/strong> Eggs can be baked, fried, boiled, or scrambled. Perfect for serving up a quick and easy meal that often even the pickiest of eaters can handle. Additionally, eggs add the perfect creaminess to ice cream and holiday egg nog. Eggs are a crucial component in many of our staple dishes, sweet and savory.<\/p>\nNot all Eggs are Created Equal<\/strong><\/h2>\nUnfortunately, with the advent of factory farming over the last several decades, the quality of eggs can vary greatly depending on living conditions and diet of the laying hen. <\/p>\n
Most conventionally raised hens are raised in extremely crowded structures with little to no access to the outdoors let alone the opportunity to live out their natural chicken instincts of scratching and pecking the dirt or eat bugs. Also, factory-farmed chickens are generally fed a diet of conventionally, chemically sprayed, GMO corn and soybeans. <\/p>\n
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These eggs stand in stark contrast to hens that are able to free range, eat bugs, with a supplemental organically grown feed. Both from an environmental and nutrition standpoint, the latter eggs are far superior. <\/p>\n
To give just a glimpse why, locally farmed, free-range eggs have been shown to have twice as much omega-3 fatty acids, up to six times more vitamin D, three times more vitamin E, more than 30% more vitamin A, higher quality protein, and more antioxidants.<\/p>\n
The rest of the ingredients<\/strong><\/h2>\nPotatoes \u2013<\/strong> We used 3 medium-sized yellow potatoes in this recipe, which covered 2 layers on the bottom of our 12\u201d cast iron pan. It is necessary to slice and roast the potato slices for 15 minutes (until fork tender) before adding them to your quiche. You can easily replace yellow potatoes with whatever potatoes you have on hand or even swap them out for sweet potatoes, winter squash, or leave them out altogether.<\/p>\nMilk \u2013<\/strong> We used whole milk in this recipe but any milk will do. If you want an extra creamy quiche, heavy cream or half and half would be delicious. Don\u2019t do dairy? A dairy-free alternative would work as well.<\/p>\n\n
Cheese \u2013<\/strong> We used diced mozzarella in this recipe because that\u2019s what we had on hand but any sort of diced or shredded cheese or a combination of cheeses would be delicious. Goat cheese is super yummy too. The cheese can also be omitted for a dairy free version.<\/p>\nMeat \u2013<\/strong> In this recipe, we used leftover ham from Christmas but breakfast sausage or bacon would be great alternatives. For a vegetarian quiche, remove the meat and add extra veggies.<\/p>\nVegetables \u2013<\/strong> Here we used sauteed onions, garlic, and mushrooms. This is where you can customize your quiche as you prefer: peppers, broccoli, tomatoes, zucchini, green onions, spinach, or kale would all be excellent choices. A quiche is a great way to use up leftover veggies you may have on hand. I would recommend that the vegetables be sauteed or cooked before adding to your quiche.<\/p>\nSeasonings \u2013<\/strong> We normally keep it simple and only added salt and pepper to this quiche, but adding spices or fresh herbs is a great way to customize and add some fresh ingredients. Feeling spicy? A tex-mex blend with chili powder, oregano, and garlic powder would be delicious. Or you could try an Italian style quiche with basil or adding pesto and tomatoes \u2013 yum!<\/p>\nHow to serve:<\/strong><\/h2>\nWith the potato crust, this potato crusted quiche feels a little fancier than everyday scrambled eggs and would make a perfect weekend brunch with friends alongside a fruit salad. Alternatively, it comes together so quick and easy that it makes an excellent weekday lunch or dinner with a side salad. We serve this in a 12\u201d cast iron pan but a 9×13 casserole dish would also work. A note on cooking with cast iron \u2013 you will want to be sure to grease and preheat your cast iron before adding the potatoes and egg mixture to prevent everything from sticking.<\/p>\n
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Top it off with shredded cheese, diced green onions, a dollop of sour cream, fresh herbs, diced tomatoes, or eat it plain. Potato crusted quiche reheats well and can be stored in the fridge as leftovers for up to 5 days.<\/p>\n
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Gluten Free Potato Crusted Quiche Recipe<\/strong><\/h2>\n\n
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