“Kiss me, out of the bearded barley
Nightly, beside the green, green grass
Swing, swing, swing the spinning step,
You wear those shoes and I will wear that dress.”
– Sixpence None The Richer
We have become so used to processed food that even the natural has become unnatural. Focus on freshness is exactly what we think when we are shopping in our neighborhood supermarkets. The difference between store bought and straight from the farm is apparent by size, shape and color. This is also true when it comes to farm fresh eggs.
One of my coworkers raises chickens and I get my weekly supply of farm fresh eggs from her. They come in many different colors and each one is very special. The color of the shell and the yolk is the best part. After you have eaten a farm fresh egg, you will be spoiled for life because you will never want to go back to commercial eggs. And by the way, size does matter when it comes to eggs! A larger egg usually means a double yolk. Double yolked eggs in my family meant that you will have luck the whole day through. Conversely, old egg folklore tells us that cracking open a double yolk indicates that there will be an imminent death in the family. Folklore also tells us that the tenth egg in the batch is always the largest, whereas the smallest egg will bring misfortune. An egg with no yolk is considered unlucky. If you want to dream of that special person, remove the yolk of a hardboiled egg and put some salt in it’s place. Eat only this for dinner and you will dream of your one true love! Folklore aside, if you would like to “Quiche Me”, here is how you do it!
1 ready made pie crust
2 swirls olive oil
1/2 C. chopped onion
1 C. chopped mushrooms
1 C. chopped kale
1/2 C. water
6 farm fresh eggs
1/2 C. milk
Hot Sauce if desired
1 C. grated Fontina cheese
salt & pepper to taste
1/2 t. paprika
Preheat oven to 375 degrees.
In a pie plate, unroll one package of ready made pie crust in the plate, centered. Crimp edges if desired. Refridgerate until needed.
In a saute pan, add a swirl of olive oil and heat over medium high. Add onions and saute for 3 minutes. Add mushrooms and saute until they are cooked through and starting to brown. Remove. Add another swirl of olive oil, chopped kale, salt and pepper to taste. Mix and immediately add water and cover to steam for several minutes until bright green and limp. Remove from pan and drain well. Add cooked kale to onion and mushroom mixture.
In a medium bowl, beat eggs, milk and hot sauce together. Add vegetables. Give it one last mix and gently pour egg and vegetable mixture into prepared pie crust. Top with fontina cheese and paprika. Bake for 28 minutes or until top is bubbly and golden. Remove from oven and let cool for 10 minutes before slicing.
*Special Note: For hot sauce, you can use virtually any kind. I have used Valentina for mild, Sriracha for medium and Matouks for very hot. Matouks is made out of scotch bonnet peppers, which are the hottest pepper you can buy. The flavor simply cannot be beat, but turning up the heat this high will cost you. There are rules of engagement with this stuff. It is nothing to fool around with.