Category Archives: Farm Fresh Eggs

Ham and Asparagus Crustless Quiche

Quiche is one of our most ordered items in our Pottery House Cafe! For Spring, we love the idea of adding asparagus to an already delicious basic quiche, freshening it up and adding another layer of flavor. A crustless option makes it quicker and easier, and it lightens it up!

Ingredients:

2 cups of cooked ham, cubed

2 cups of asparagus, thinly sliced

1 ½ cups of swiss cheese, shredded

2 green onions, thinly sliced

1 ½ cups of milk

3 eggs

1/2 cup of butter, melted

¾ cup of Old Mill Biscuit Mix

1 teaspoon salt

¼ teaspoon nutmeg

Pepper to taste

Directions:

Preheat oven to 400 degrees.

Grease a 10 inch pie plate. In bottom of pie plate, place ham, cheese, asparagus and onion. Set aside.

In a blender or food processor, combine all remaining ingredients. Blend about 15- 30 seconds until mixture is combined and no lumps remain. Pour liquid mixture over dry ingredients. Press down any meat or vegetable that rise to the top.

Place in preheated oven for 40-45 minutes until quiche is golden brown and cooked through. Cool five minutes and slice to serve.

Sweet Potato Hash Skillet

Makes 4 servings

2 medium sweet potatoes

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

1 pound bulk pork sausage

1 cup diced yellow onion

1 cup diced green bell pepper

1 cup diced red bell pepper

1 tablespoon minced garlic

2 tablespoons brown sugar

1 teaspoon ground cumin

 

1/8 teaspoon ground red pepper

1 pound bulk pork sausage

1 cup (8 ounces) grated Sweet Water Cheddar Cheese

4 large eggs, cooked to preference

 

Preheat oven to 400°F.  Peel and dice sweet potatoes;  spread on a baking sheet and toss with 1 tablespoon olive oil.  Roast until sweet potatoes are tender and browned, stirring once, 20 to 25 minutes. Let cool.

Heat a large cast-iron skillet over medium-high heat.  Add sausage and cook until browned, stirring to crumble. Drain in a colander;  wipe skillet clean.

Return skillet to heat;  add olive oil and heat until hot but not smoking. Add onions, peppers, and garlic;  sauté until softened, 3 to 5 minutes.  Add sweet potato, brown sugar, cumin, and ground red pepper;  reduce heat to medium and sauté 3 to 5 minutes.

Stir in the sausage;  cook until hot.  Season with salt and pepper.  Spoon into small, individual cast-iron skillets;  top each with one-fourth of the cheese.  Broil until cheese melts. Keep warm.

Cook eggs according to your preference. Top each serving with cooked eggs.

 

Broccoli Quiche

broccoli bacon quiche

Ingredients:
1 (9-inch) refrigerated piecrust
6 large eggs, beaten
3/4 cup heavy cream
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups chopped cooked broccoli
1/2 cup crumbled cooked bacon (about 5 slices)
1 cup (4 ounces) shredded Swiss cheese

Directions:
Preheat oven to 375 degrees F. Fit piecrust into a 9-inch glass pie plate according to package directions.

Combine eggs, cream, mayonnaise, salt, and pepper in a large bowl; whisk to blend well. Layer broccoli, bacon, and Swiss in bottom of piecrust; carefully pour egg mixture on top.

Bake until quiche is set, browned on top, and a knife inserted in center comes out clean, 45 to 50 minutes. Let cool 15 minutes before cutting into wedges.