We’re getting 12-18 eggs a week from our hens right now, and even with a house full of summer visitors it’s easy for us to get behind.

So when the cartons start filling up, we think quiche. It’s simple, popular with our kids (it is a pie after all), and generally provides leftovers for a few days. I used home-grown beet greens in my latest effort, instead of spinach, which gave the filling a little more body.


bacon / 1 small onion / 4-6 eggs / 2 tbsp milk / 2 tbsp flour / beet greens / 1/4 cup shredded mozzarella / 1/4 cup shredded cheddar / pie shell

Cook the bacon, reserve a small amount of grease and use it to saute the onion. Steam the beet greens. Set onion, greens and bacon aside. Beat the eggs and fold in the rest of the ingredients, followed by the onion, greens and bacon (crumbling the bacon as you add it). Saving some of the cheese as a topping. Pour the mixture into the pie shell and bake at 350-degrees for about 30 minutes or until firm.