Crustless Quiche Made With Farm Fresh Eggs - thrive360
When you receive a handful of hen-fresh brown eggs, you must make a quiche, and use your leftover vegetables!
hen-fresh eggs, eggs, brown eggs, quiche, recipe, leftover vegetables, protein
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Crustless Quiche Made With Farm Fresh Eggs

This is no ordinary quiche. It has a story.

I received the most interesting gift this past Sunday while hosting my husband’s cousins for brunch. Brown eggs. My six year-old was thrilled – he really was. Cue the explanation: my 6YO is obsessed with brown eggs. I refuse to buy them as they are nutritionally the same as white eggs but cost more. A few months ago while strolling through the grocery store, he declared “if I was the Prime Minster, I would get rid of war and make the price of brown eggs the same as white eggs.” Interesting mandate.I take artistic license when I say farm fresh eggs.

More like “hen fresh.” The egg-toting cousin and her housemates have adopted a few brown hens that roam freely in their backyard. Apparently this is legal in Guelph. Brown hens lay brown eggs, hence the meaningful gift.

This gave way to a fascinating brunch discussion about eggs and specifically, why they don’t refrigerate eggs in Europe. I’ve always eyed eggs at grocery stores in London and Paris with suspicion. Aren’t eggs supposed to be refrigerated? From what I’ve been able to gather, North American eggs are washed to remove dirt and bacteria before being packed for sale. This removes a protective coating. That’s why we need to refrigerate them, so they stay safe to eat for a longer period of time. How to store eggs properly.The seven hen-fresh eggs were whisked up to make a fast and easy weeknight quiche. I added one of my own store-bought ones to make it an even eight. This recipe is also a great way to use up leftover vegetables (use 2-3 cups of cooked vegetables). Makes 4-6 servings.
Crustless Quiche Made With Farm Fresh Eggs

Crustless Quiche Made With Farm Fresh Eggs


  • 8 eggs
  • 1 cup milk
  • 1 tbsp butter
  • 2 portabella mushrooms, chopped into 1″ chunks
  • 2 cups broccoli florets
  • 2 green onions, chopped
  • 2 cloves garlic
  • salt, pepper to taste
  • 1 1/2 cups shredded aged Cheddar
  • 1/2 tsp dried basil
  • 1/4 tsp smoked paprika (optional)


  1. In a large bowl, whisk together eggs and milk. Set aside.
  2. Preheat oven to 400F. Butter a 7 x 11″ baking dish.
  3. In a skillet, melt butter and cook mushrooms, broccoli, green onions and garlic until tender. Add salt and pepper to taste.
  4. Layer vegetable mix in the baking dish. sprinkle with Cheddar.
  5. Pour the egg/milk mixture on top.
  6. Sprinkle on basil and smoked paprika (if using).
  7. Bake in the oven for 35-40 minutes until the centre is set and the quiche is bubbling throughout.
Serve with a garden salad or cut carrots, cucumbers and grape tomatoes.What vegetables do you like to add to quiche? Have you ever cooked with farm fresh eggs?

  • Zannat
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