My friend gave me a carton full of glorious multi-colored fresh chicken eggs from her very own little chicken babies. Here is one of her feathered kids cruising around the living room.
Isn’t she cute?
I’m sure the hens worked hard on these masterpieces and I didn’t want to waste another minute NOT eating these!
I’ve had the pleasure of consuming these backyard beauties before, and they simply burst when cracked open. There is nothing like the taste of fresh eggs. These homegrown eggs make store bought eggs taste like stale yuck. I was even lucky enough to get a double yolk last time. Not only was it double yummy, but I went out and bought a lottery ticket that day because it’s a lucky omen to get two yolks. Either that, or I was having twins. Wait! How’d that happen?
My friend grows her own organic veggies and feeds some to her Urban Chickens. She not only feeds them the very best munchies, but she lets them free range in her yard and eat bugs. They get to watch Food Network shows as well.
I dug through my refrigerator to see what ingredients I had for my quiche. I found a big beautiful sweet potato and half of a large white onion. Caramelized onion and sweet potato quiche it is!
I diced up the onion and put on the stove on low heat with a smidge of olive oil. I slowly cooked the onions on a low heat and added ½ teaspoon of mustard seed (optional) until they were caramelized. As caramelized onions can take awhile do to, you can cheat and add a little brown sugar to get the same effect. That’s cheating though. But, yes, you can do it.
While the onions were slowly (and painfully) cooking, I peeled and chopped up the sweet potato. I threw that into a pot of boiling water for about 8 minutes until they were soft. Drain and cooled, I then diced them up a bit more.
I went out to my garden and picked some fresh sweet basil leaves. You don’t have to use basil, but if you happen to have some on hand, then go for it as this pairs well with the onion. Thyme would work with this combo as well.
If doing a true quiche, I would have a crust and I would have cream. I didn’t have either and I had zero interest in going to the store on a Saturday evening. So, I liberally used olive oil to grease my quiche baking dish. I made a mental note that leaving out the crust and cream actually removed the naughty fats, so kudos to my laziness.
I added milk to six (6) Urban Fresh eggs in a bowl and whisked until frothy.
I put my onions, potato and basil in the baking dish and made sure everything was evenly distributed. I then dug out some goat cheese from the fridge – score! I sprinkled that evening around the dish and then poured my egg mixture over everything. I topped with fresh ground pepper, herb salts and a little hard parmesan cheese.
In the oven at 350 it goes and 30 minutes later, I have a beautiful quiche that was inspired by the gift of fresh eggs, which NEEDED to be enjoyed immediately and what was in my fridge. The end result was delish!
- 1 tablespoon olive oil
- 1 large brown onion, halved, thinly sliced
- 1 tablespoon of brown sugar if you’re cheating
- 1/2 wholegrain mustard seed
- 1 large orange sweet potato (kumara), peeled, cut into 2cm pieces
- pastry crust would have been nice – if you are planning, get this.
- ¾ thickened cream or if you’re like me and unprepared, use milk
- 6 Urban Fresh Chicken eggs, whisked
- 2 tablespoons finely shredded fresh basil
- cherve/goat cheese if you have it
- hard parmesean if you have it
- herb salt and pepper to taste