Wednesday, June 20, 2018

Too many eggs coming from your chicken coop? Here are some recipe ideas

You probably already know that chicken coops are pretty popular nowadays. The coops seem to be especially popular in the Broad Ripple area, and I know I always see quite a few while biking on the Monon Trail. I think it’s an awesome idea if you have the space because the idea of fresh eggs in your backyard is very appealing.

That being said, this time of year the chickens’ egg production is in overdrive. The reason being is that chickens need Vitamin D  to produce healthy eggs, so they are stimulated to lay eggs by day length. The best egg production comes when chickens receive 14 to 15 hours of daylight, and that’s exactly what we get in Indianapolis in the months of June, July, and August.

That means this time of year, people with chicken coops will have a lot of eggs.

So what should you do with all of the eggs? Give them to your friends like me, of course!

But really, it’s best to find recipes that a) Use a lot of eggs and b) Freeze well so you can have the eggs when production is lower in the fall and winter months.

That being said, I’m sharing two recipes with you today that fit both of those conditions!

Number one on the list is quiche. Why don’t we make quiche more? There should be a quiche movement, and we should band together and vow to make more quiche. It’s obviously a hot breakfast item, but much like a chicken pot pie, I think it’s great for dinner too. Just like an omelette, serve quiche with any filling you please. I wanted to use the basil in my herb garden to make a caprese quiche, but sadly it wilted after a quick vacation I took over the weekend and now I’m trying to nurse it back to life. So I opted for a supreme quiche instead! You know, like a supreme pizza, only quiche.

Also, I just used frozen pie crust. Make your own if you want. If you want to freeze your quiche for a later date, wrap it in heavy-duty aluminum foil and slide it into a freezer bag. Don’t thaw it before reheating. Just bake at 350 for about 20 minutes, or until it’s heated through.

My second recipe idea: egg muffins. An egg muffin is essentially an omelette cooked like a muffin. Just like the quiche, customize them with your favorite toppings and add-ins. This is also a great way to use up leftover vegetables from last night’s dinner. These are packed with protein and great to have on hand for breakfast, lunch, snacks, etc. They will last in the refrigerator for a week. Or individually wrap them in plastic wrap and stick them in a freezer bag for several months.

The best way to make these is with silicone cup liners in the muffin tin because they just pop right out. If you don’t have silicone cups, spray your pan heavily with nonstick spray.

Also, another important note, don’t overfill your liner. I used about 1/4 cup of filling per muffin cavity.

Supreme Quiche
  • 1 small white onion, diced
  • 1 bell pepper (any color), diced
  • 1 cup mushrooms, chopped
  • 8 eggs
  • 1 cup milk
  • 1 cup cheddar cheese, shredded
  • 1/4 cup parmesan cheese, shredded
  • 1 cup sausage, crumbled
  • 6 pieces of bacon, crumbled
  • 1/2 teaspoon vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 2 (9-inch) frozen pie crusts
  1. Preheat oven to 350 degrees Fahrenheit and pre-bake crusts for 10 minutes. Set aside to cool on racks.
  2. In a large skillet, saute onion, bell pepper, and mushrooms until onions are soft and translucent. Remove from heat and set aside to cool.
  3. In a large bowl, mix eggs and milk together. Stir in the shredded cheddar, shredded parmesan, parmesan, sausage and bacon. Add in sautéed vegetables.
  4. Stir in vinegar, salt, pepper, tarragon, parsley, and garlic powder. Divide egg filling into the 2 frozen pie crusts and bake for about 50 minutes or until center is set.

Egg muffins
  • 9 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili pepper
  • 1 cup sausage crumbles
  • 1/2 bell pepper, diced
  • 1/2 cup baby spinach, shredded
  • 4 green onions, chopped
  • 1 cup cheddar cheese, shredded
  1. Preheat oven to 350 degrees Fahrenheit and line muffin tins with silicone liners
  2. Beat eggs in large mixing bowl. Stir in seasonings and toppings.
  3. Scoop 1/4 cup of mixture into each muffin liner. Bake for  20 to 25 minutes or until the middle is set.

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