I’m not one of those people who is obsessed with couponing and saving ridiculous amounts of money at the supermarket. As much as I like being thrifty, I also like buying food that I feel good about eating. However, I am a bit of a sucker for buy one, get one free deals. Last week eggs were buy 1, get 2 free! It seemed the perfect opportunity to do a cooking activity with one of my classes, so I seized it.
This purchase is especially interesting in light of the fact that eggs are part of our CSA share. As a result, I very very seldom ever buy eggs at the grocery store. So when I arrived home from the store last weekend I found myself in possession of the 3 dozen eggs I’d just purchased, plus 8 we had from our last CSA pick up. That’s a lot of eggs.
I did cook with my class; that used 1 dozen eggs. What else to do with eggs? Make a quiche, of course!
Even though I had a bunch of quiche recipes in Evernote, I decided I wanted to make Quiche Lorraine. Through the power of Google, I discovered this basic recipe from Betty Crocker. I only used 4 slices of bacon and added 4 diced button mushrooms instead. Somehow my measurements were still a bit off and I ended up with more filling than could fit in the quiche, but I baked it separately and everything worked out. One of my favorite things about this recipe is that it calls for shortening in the crust instead of butter, which makes it much easier to blend all of the crust ingredients together.
The resulting quiche came out surprisingly well. I did cook it for about 15 minutes longer than the recipe suggested, which seems to be a common theme in the comments. It tasted really excellent, lasted us 3 meals and came out of the pan astoundingly well. This quiche recipe is definitely going to go into the regular rotation.
Of course, the quiche only uses 4 eggs. I boiled 6 today, but there’s still 18 eggs hanging out in our fridge. Suggestions?
I like to saute up swiss chard/collards and then fry an egg or two in the same pan. Easy dinner. I also really like zucchini/squash pancakes: shred the squash, mix with an egg, some flour, some diced onion, maybe some Parmesan cheese, and fry up in a skillet. This is a sort-of Korean recipe: http://gastronomyblog.com/2010/09/09/hobak-jeon-korean-zucchini-pancakes/ and I ate zucchini pancakes all summer. Yum.
Good idea! I’ve had mixed success with vegetable pancakes, but maybe they’re worth another try?
I have a few too many eggs right now too. I just assume we are out of eggs (because when I needed them I didn’t have enough) so I just buy some more at the store. We have probably 2 dozen in the refrigerator with no use for them. So I figured I’d make chocolate chip cookies… then maybe have people over and feed them deviled eggs? That quiche looks amazing though- maybe tomorrow’s dinner! (I have been buying a little too much butter lately too!)
I’m a firm believer that you can never have too much butter. It freezes so well; I buy it whenever it’s on sale for a good price.
Jess @JessCantCook says
I’ve gotten really into making frittatas, which are really like quiche without the crust I guess. It’s how I’ve been sneaking veggies into me & the hubby’s breakfast :)
Frittata is one of my go-to meal solutions. It’s so easy to make and change up the ingredients in. There’s probably one in our near future!
Kristin @ FoodFash says
I’ve never heard of such a thing (buy 1, get 2 free)! That would be my dream come true, I’m such an egg-fanatic.