Welcome spring! Everything seems to be blooming early this year, with the first strawberries arriving at the markets in DC already. The kids and I have only just planted our garden, but it feels like corn season is already just around the corner. It *is* egg season, though — did you know that chickens raised naturally lay fewer eggs in the winter? Warmer days mean our favorite vendors will have more eggs at the farmers market — and that is definitely a good thing.
Eggs play a prominent role in both Passover and Easter holiday celebrations and my kids have been delighted to have hard boiled eggs on hand. Flavor magazine’s latest issue had a great article explaining the difference between commercial and farm-raised eggs and a guide to help you decode the labels on eggs at the grocery store. We prefer to buy our eggs directly from the farmer, but in a pinch, look for cage-free, organic/vegetarian-fed eggs at the grocery. In real life, chickens aren’t vegetarians; when you aren’t buying directly from a farmer and want to avoid animal by-products and genetically-engineered feed, it’s important to get organic-fed eggs.
I first learned to make quiche in high school, when volunteering as a kitchen aide at a school retreat. There, the leftover vegetables from the previous night’s dinner were recycled into breakfast — but now I typically use fresh vegetables and serve the quiche for dinner. It’s so fast to put together — especially if you keep a pie crust on hand in the freezer — and I can steal some time in the yard with the kids while it bakes. This quiche works just fine with frozen corn, so enjoy it now and then make it again when sweet corn is available this summer.
Recipe: Corn and Feta Quiche
- 1 crust for 9-inch pie
- 4 eggs
- 1 1/2 cups whole milk
- 1 cup feta cheese, crumbled
- 1 cup corn (if frozen, defrost)
- 1/2 teaspoon kosher salt
- pinch dried thyme
- optional: green onion, thinly sliced
1. Preheat oven to 425 degrees and back chilled pie crust for 10 minutes. Remove and lower temperature to 325 degrees.
2. In a large bowl, whisk together eggs, milk and salt. Gently stir in cheese, corn, and green onion if using. Pour into pie crust.
3. Bake for 40 minutes, until set through. Makes 6-8 servings.
Note: If your kids will go for it, you can add color and a little spice with diced green pepper, Hatch chilies or jalapeño.
What’s your family’s favorite egg recipe?