Eggs can be an affordable way to feed a family. The Pioneer farm often had chickens, which they used for their eggs, to butcher on occasion since chicken was considered a luxury, as well as eggs to sell to make money for their homestead. Chickens ran around the yard, eating grass and bugs along with vegetable scraps from preparing meals. They produced eggs with dark yolks from simply eating the goodness summer provided. The hens went into a chicken coup in the winter months, often laying less eggs because of the cold. Nothing beats farm fresh eggs.
We are fortunate to get farm fresh eggs from my mom’s chickens that we can enjoy year round. Her chickens are in a heated chicken coup so they produce all winter long, although they lay much less than in the summer months. With our farm fresh eggs, we enjoy baking with them as well as making an assortment of egg dishes like egg bites which is the same as this dish, only made in muffin tins or delicious quiche which can be found here: https://www.ourcityhomestead.com/broccoli-quiche/
Let’s get started!
First, to a pan of your choice add your toppings. We are using mini cast iron pans but you can also use a large cast iron pan, muffin cups or a baking stone or dish.
We added chopped spinach, peppers, cheese, green onions and ham.
Then add beaten eggs.
Bake at 350F until golden brown and eggs are cooked through, about 15 to 20 minutes, depending on the pan used.
We enjoyed ours with a tossed salad.
Crustless Quiche
Add to your pan as many or as few toppings you would like such as – chopped or sliced: mushrooms, spinach, bell peppers, green onion, cooked bacon, ham, turkey bacon, crumbled sausage, cheese and so on
Add beaten eggs – the amount depends on the pan you are using. Add salt and pepper and pour over toppings.
Bake at 350F for 15 to 20 minutes or until golden brown and cooked through. Serve with fresh bread, toast or salad.
enjoy from Our City Homestead to yours