Lesson 1012 – Back pocket quiche recipe

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After a virtually egg-free winter, now that the weather has changed we are starting to see eggs again. When we went so long without seeing any during the cold months, I just assumed that my girls were getting on in age. After all, our original flock founders are coming up on their 6th birthdays.

But no, that’s not the case. Every day we now bring in at least 6-8 eggs which is still on the slow side for a flock of 25 but is just fine for a family of 7-soon-to-be-8 when Trevor comes back home for the summer.

When Trevor’s home, he can eat 6 eggs in one sitting as a “snack” (usually this is right after he comes back from a session at the Crossfit gym.) All of my kids eat eggs as snacks and meals with personal preferences ranging from scrambled with onions, cheese, and black pepper (Emma, Addy’s, and my personal favorite) to poached on whole grain toast (Marc and Griffin’s favorite.)

And still I have to be a little creative in the egg usage department. I know what a chicken goes through to create an egg, I’m not going to waste it.

Quiche is a time honored, easy and inexpensive egg recipe, especially in the summer when you can literally throw anything into it. Trust me, in this house – real men (and sons and daughters and moms) eat quiche. Often.

Basic Quiche recipe

(This is good for 2 pies)

Preheat oven to 425.

Using a premade pie crust (go ahead and make it yourself if you have the time) oil two pie dishes and then spread the crusts out on the bottom of the dishes

Chop up about 6 cups of filling and then sauté them in a fry pan, examples are:

  • Peppers
  • Onions
  • Broccoli
  • Greens – spinach, kale
  • Meats – ham, sausage, leftover meatloaf
  • Mushrooms
  • Tomatoes
  • Olives

You get the picture. Feel free to raid the refrigerator for what may be a leftover from last night’s dinner or a produce that is starting to wilt. You want to include a lot of filling so make it interesting. Here’s also where you would add any spices, salt or pepper to taste.

Once the fillings have been sautéed and softened remove from heat and add a handful or two of cheese – cheddar, Swiss, Colby, feta – this is a time when using a good, flavorful cheese pays off, and divide the filling  between the two pie plates.

In another bowl whip up 10 eggs (yup 10) with 3 cups of milk (I use whole milk – personal preference.) Use a whisk for this because it needs to be mixed well.

Pour the egg mixture on top pf the fillings, dividing it equally between the two pies.

Cook for about 40 minutes.

Let cool just a bit before cutting and serve with a salad.

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Wendy Thomas writes about the lessons learned while raising children and chickens in New Hampshire. Contact her at Wendy@SimpleThrift.com

Also, join me on Facebook to find out more about the flock (children and chickens) and see some pretty funny chicken jokes, photos of tiny houses, and even a recipe or two.

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Lesson 1011 – The remains of the day

Sunday was warm enough for us to pull out the porch tables from storage and set them up. As long as it’s not snowing or raining, we sure do like to eat our meals outside. There’s just something about coming together at the end of the day in what’s left of the remaining sunlight, eating food and catching up with each other.

Of course, this means that we eat many of our dinners with chickens milling around our feet. I have to admit, that part of this is due to my “accidental” dropping of crumbs of bread or pasta.

How can I not? They seem so grateful, how pleasant it is to have your cooking appreciated even if it is by a chicken. At the table, our family recounts what information we have to share, while our chickens cluck in agreement, trying to join our conversation.

“Mom, my AP History test is this Wednesday.”

“Crup, crup.” Continue reading

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Lesson 1010 – New England Clam Chowder

On Friday I went to our local Savers with my daughters and I picked up two interesting cookbooks (one was even signed by the author, how lucky was that!) In looking through them later that evening, I decided to try my hand at making New England clam chowder for our Saturday dinner, I had never made it before, but the recipe certainly didn’t look very difficult.

Personal note: I am a New Englander, tomatoes just DO NOT belong in clam chowder.

I, more or less followed the recipe, doubling it and adding a little more of this and that. I also added a good glug of olive oil at the end which is something I do to most of my soups and stews.

Oh, and I also added (several) glugs of sherry at the end. In my opinion, clam chowder just ‘ain’t clam chowder without the sherry. Continue reading

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Lesson 1009 – Quotable Chicks

Friday’s Quotes for the Chicks

IMG_20140419_121514241_HDRHappy Easter.

A friend and I spent the day at the outlets in Kittery Maine yesterday (which is why this is late.) It’s an annual trip we take that started long ago with another friend who has since died and that we continue each  year in her honor. (I still miss Jackie with a pain that has dulled but has never gone away.)

I don’t see my friend often (even though we live close) but we’ve got kids the same ages and have known each other for years. We’re both busy, busy people. Often we make plans to get together, but then a child gets sick, an unexpected championship trip must be attended, or life just gets in the way. Even still, we have the kind of friendship where we simply pick up where we left off. You know, that really good friend, kind of friendship. Continue reading

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Lesson 1008 – The last hurrah

With fits and spurts spring is finally on our doorstep (pay no attention to that dusting of snow we got yesterday, it’s already gone.)

A friend of mine recently dropped off some chicken “treats” for our flock. There is no ingredient list on the package but it looks like bird seed and suet – something that I always highly recommend in my workshops for a flock kept outdoors during a cold winter.

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I usually throw in 2 blocks of suet treats (I used those blocks meant for bird feeders) for my flock of about 30 birds every other week in the dead of winter. You don’t want your birds to gain weight but you do want them to have a few extra calories to burn when the weather gets very, very cold (as it frequently does in New Hampshire.)

Before I gave these treats to my flock (which I did and which will be the last time before next winter), I read the lid. Continue reading

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Lesson 1007 – It will take more

 

‘Tis but a dusting.

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Continue reading

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Lesson 1006 – Well earned

The seasons changing in New Hampshire never cease to amaze me.

Just a few short weeks ago, we were wearing polar fleece, wrapped in blankets while reading books, and carefully picking our way through the minefield that is the coop path. Everywhere were the white and grey remnants of a tired winter long over extending its stay.

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Now we are wearing shorts, sweaters only when the sun goes down, and skip in delight to the call of the flock each morning.

oh look, there's the path

oh look, there’s the path

We’re starting to let the girls roam in the yard (actually that’s a little backward, the girls are the ones who have decided to finally leave their winter pens) and eggs, glorious eggs are back in our lives. Continue reading

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