Coop to Plate - Quiche on a stovetop

The farm welcomed some chicks in the summer and the young chicks have become old enough now to give us fresh eggs everyday. Chickens are a pretty self sufficient bunch. The toughest part about having chickens is to keep them from being eaten by predators. Once they are protected and kept warm they are generous with their eggs. The roosters are interesting and pretty protective of their flock. The flock as it gets comfortable follows people around. DD2 is their most favorite person as she is their caretaker supplying them with water and food daily!

We are eating a lot more eggs and also trying to find new and exciting ways to eat them. DD2 loves taking eggs to school and quiche is one of her favorites but to cook quiche is the morning is a time consuming affair so I had to devise a quick and easy way to cook them. If you have about 20 - 25 minutes to spare in the morning that is. Don't laugh I know 25 minutes in the morning is a stretch but food is more important than anything else right? If you can find the time you would be more than satisfied. This quiche can become a quite filling and scrumptious breakfast or a fantastic lunch with some pita pockets or ciabatta bread or to keep it gluten free just by itself.

Normally I spend about 20-30 minutes getting lunch ready for school for the past 15 years, it used be for both DD and DD2 but now with DD in college it is just for DD2. But the good thing is in the process I get my breakfast ready as well. While a lot of people skip breakfast, it is one my important meals. The days I eat a good breakfast I am not looking for filler foods to get me through to lunch.

Saute the onions and bell peppers.
Saute the mushrooms and add in the pepper and salt. Cool completely.
Break the eggs into a whisking bowl and add more pepper if required.
Add in the cooked vegetables and cheese and mix together.
Spray the oil and add in the egg mixture, cook on side, flip and cook on the other side.

I used bell pepper, mushrooms and onions. You can add spinach zucchini or if you have access to drumstick leaves that would be a fantastic addition. If you have some spicy chicken sausage by all means add that as well ;)

Quiche in a Pan
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients

1. 5-6 eggs
2. 6-8 mushrooms chopped fine (I used white button mushrooms)
3. 1/2 bell pepper chopped fine
4. 1/2 cup red onion (or shallots) chopped fine
5. 1 tbsp shredded Parmigiano - Reggiano cheese (any shredded cheese of your liking)
6. 2-3 tsp of oil
7. 1/2 tsp red pepper or black pepper
8. salt to taste

Method

1. In a small cast iron or wide mouthed pan add oil and when hot add the onions and saute till the onion becomes translucent.
2. Add the bell pepper and saute till they start to get some color, followed by the mushrooms along with the salt and pepper.
3. Cook for a couple of minutes more and turn off the heat and let it cool for a couple of minutes.
4. Break the eggs into a whisking bowl and add in the cheese, more pepper if needed and the cooked vegetables. Whisk it so they are mixed in nicely. No need to over whisk.
5. Now heat the small size cast iron pan if you want for individual pieces of quiche or a bigger pan one big size quiche.
6. Spray the pan and when hot add in the egg mixture. Let it cook one side for about 2 minutes or so, I like it to be browned a little bit. If you prefer it lighter flip when the bottom is cooked.
7. Flip and cook on the other side for a couple minutes more.

Paired with a glass of banana - peach smoothie a happy breakfast is ready where nobody complains.

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