Wednesday, March 17, 2010

Baby chicks - no longer!

So last summer we ordered up from Murray McMurray Hatchery an order of chicks - Rhode Island Reds to be exact - you had to order quite a few - 26 if memory serves correctly - everyone "in the know" told us to expect to loose several - so we weren't so concerned about purchasing so many hens - plus we knew we'd be able to share them with some friends.

But sure enough just about 6 months to the day - those birds started laying eggs - first one then two now 12 to 14 a day - we gave all but 14 of the birds away - you see none died - credit to quality from Murray McMurray!  We have had just tons of unexpected amusement from these birds - for those of you who grew up around farms perhaps it isn't as much fun but for us - it being new to all we have been suprised at how much we enjoy these birds.  They have interesting little personalities - there is one hen who dislikes having her feet in the snow and she'll fly up and land on your arm which just cracks me up.
So having all these eggs now we of course have been warned by our doctor to cut back but they are ever so good - never having had fresh eggs before I've been amazed at the difference - So here is my latest quiche recipe - a quick one - no crust:

Spinach Quiche
3/4 cup baking mix (I use bisquick because my mother always did)
4 eggs
1 1/2 cup milk
1 TBS sour cream
1/4 tsp seasoned salt or garlic salt
fresh ground pepper to taste
1 cup shredded mozarella
1/4 diced onions
1/2 cup mushrooms (use what you like)
2 - 3 cups fresh spinach leaves

Cook onions, mushrooms and spinach in 2 TBS olive oil until spinach is wilted and onions/mushrooms are soft. Allow to cool slightly.
Put filling in bottom of greased pie plate - add shredded cheese toss together in pie plate.
Combine baking mix, eggs, milk, sour cream, salt and a few turns of fresh ground pepper to taste.
Pour over filling in pie plate.
Bake at 400 degrees for about 30 minutes until set - if you like leave in longer and outside will brown - depends on your taste.


No comments:

Post a Comment