One of my favorite ways to use 1/2 dozen eggs is a quiche. It can contain really almost any ingredient you like. And over the weekend, I was pleasantly surprised to have carrots in my quiche....with radish sprouts for garnish.
Peter Rabbit would be proud.
Peter Rabbit would be proud.
Let's start by saying I never would have thought of this myself. And the idea of using radish seed for sprouts leaves me breathless. Who did this? The fine people at Petals from the Past -- of course.
So with tons of eggs, and a new idea, here is an adapted recipe of how I envision this all came together.
So with tons of eggs, and a new idea, here is an adapted recipe of how I envision this all came together.
Amazing Carrot Quiche (spinach optional)
Begin with a little olive oil in a skillet over medium heat to soften your onion.
(Always start with onion--onion rules)
Add very thinly sliced carrots (let's say 3 of them) and soften
If ya want to, throw in some fresh chopped spinach.
Mushrooms? Why not...
Do you remember the garlic we roasted? Add a couple cloves. (Fresh minced is fine as well.)
Now while that finishes cooking, break open 6 eggs and scramble the suckers.
Add some cream (lowfat milk if so inclined) 1/3 cup should do it and stir it all together
(Save eggshells for compost pile)
Put in a cup of cheese ~ chedder, jack, swiss, feta, whatever strikes your fancy
Add a pinch of red pepper flakes and nutmeg
Tons of black pepper
Salt to taste
Now, those inclined can make a pie shell. Thankfully Pillsbury makes a perfectly acceptable one since I generally pick the guts out of a pie and leave crust...except that hard crunchy edge part.
By now your vegetables should be cooked down and cooled some. So let's combine them with the egg mixture.
Pour into the pie crust-- preferably deep dish but 2 standard 9" thin ones is ok too.
Don't forget to add 1/2 cup of cheese to the top for that "wow" factor.
Bake at 350 degrees for 1/2 an hour for the thin ones and 45 minutes for deep dish.
Sit back and enjoy the fruits of your hens labor. I'll be busy sprouting radish seed.
Have a great weekend!
~Kim
Begin with a little olive oil in a skillet over medium heat to soften your onion.
(Always start with onion--onion rules)
Add very thinly sliced carrots (let's say 3 of them) and soften
If ya want to, throw in some fresh chopped spinach.
Mushrooms? Why not...
Do you remember the garlic we roasted? Add a couple cloves. (Fresh minced is fine as well.)
Now while that finishes cooking, break open 6 eggs and scramble the suckers.
Add some cream (lowfat milk if so inclined) 1/3 cup should do it and stir it all together
(Save eggshells for compost pile)
Put in a cup of cheese ~ chedder, jack, swiss, feta, whatever strikes your fancy
Add a pinch of red pepper flakes and nutmeg
Tons of black pepper
Salt to taste
Now, those inclined can make a pie shell. Thankfully Pillsbury makes a perfectly acceptable one since I generally pick the guts out of a pie and leave crust...except that hard crunchy edge part.
By now your vegetables should be cooked down and cooled some. So let's combine them with the egg mixture.
Pour into the pie crust-- preferably deep dish but 2 standard 9" thin ones is ok too.
Don't forget to add 1/2 cup of cheese to the top for that "wow" factor.
Bake at 350 degrees for 1/2 an hour for the thin ones and 45 minutes for deep dish.
Sit back and enjoy the fruits of your hens labor. I'll be busy sprouting radish seed.
Have a great weekend!
~Kim
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