Asparagus Feta Quiche

I have random cravings all the time. No reason why, I just do. This past week, it’s been Quiche. I’m not an egg person by nature. I don’t like scrambled eggs, I don’t like omelettes. Poached eggs-yes! Love me some eggs benny! Quiche, however, it’s just a yummy vessel for fresh ingredients all baked in a delicious crust. I’m not an egg person. I’m a crust person!!! Pie crust or bust!

I didn’t bother to make by own pie crust this time around, although I could have. I had pre made pie dough in the fridge and honestly that stuff is just as good in my opinion.

In under an hour I made this Quiche, baked it, cooled it and ate it.

It’s that simple…. here’s how I made it

Asparagus Feta Quiche|

  • Pre made pie dough
  • 6 large eggs
  • 1/4 cup crumbled herb Feta cheese
  • Fresh asparagus
  • Salt and pepper
  • 1/4 cup milk
  • Parmesan cheese (optional)

Preheat your oven to 375

Roll out your pie crust and press lightly into your pie dish. Do not grease your pie dish. There’s enough butter in the crust itself and it will not stick.

Typically when I pre bake a pie crust I poke holes in the crust to prevent it from rising.


The eggs will run into the holes making your crust mush and the filling…. well. Your Quiche will look confused.

Instead, use baking beans to help the crust keep its shape.

Bake for 10 minutes before removing it from the oven to add your filling.

In a medium size bowl whisk the eggs, milk, salt and pepper together.

When the crust is partially baked, add the whisked eggs and milk. Sprinkle the Feta around evenly. Top with asparagus in any pattern you’d like, I chose to place the spears around in a wheel pattern so every slice would have nice big pieces of asparagus. And it looks pretty.

Top the Quiche with a handful of freshly grated parmesan cheese and bake for 30 more minutes.

Once the Quiche is out of the oven, let it rest for about 20 minutes before slicing.

Then slice it up and enjoy!!! Mmm mmm mmm!

I think I liked it… 馃槈

Farm Fresh! Asiago Breakfast Bowls

Lazy Sunday mornings are the best. 

I slept in today and woke up to two hungry kids! I was quick to pawn off some of my chores and offered up a delicious breakfast as a reward. 

My girls bundled up and headed down to the barn. The goats need a little bit of coaxing to go outside on cold days. These two definitely don’t like the freezing temperatures. 

They do however, LOVE walking around with my daughters! 

Seriously, how cute is that?!

The chickens are happy! Fresh eggs for breakfast!

I had some bacon thawed in the fridge and some asiago cheese left over from last nights Cobb salad wraps so I decided to get a little creative with our Sunday morning breakfast. 

Bread bowls with our fresh eggs, our own bacon and nutty asiago cheese… wow, delicious!! 

Here’s how I made them-

Asiago Breakfast Bowls|

Cook time: 1 hour

Serves 4

  • Two bread boules, store bought or homemade 
  • 1/4 lb of bacon
  • 3 eggs 
  • 1/4 c of milk
  • 1/2 c of freshly grated asiago cheese
  • A pinch of nutmeg, salt and pepper

Preheat your oven to 350.

Fry up your bacon!

Whisk up three eggs with a quarter cup of milk, salt, pepper and a pinch of nutmeg. 

Set that aside for a minute and slice your two bread boules in half, leaving you with 4 bowls. 

Hollow out the centers and save the insides for another day. I usually toss them in the food processor and make breadcrumbs. 

Crumble up your cooked bacon and whisk the bacon bits into the egg and milk mixture. 

Pour the mixture into your bread bowls evenly and top with freshly grated asiago cheese. I added a bit of chopped parsley to the tops for color.

Bake at 350 for 30-40 minutes or until the eggs are set and the cheese is melted.

To make this breakfast even more hearty and delicious I fried up a fresh egg for the top of each breakfast bowl. That runny yolk on top of all that hot melted cheese and bacon sent this breakfast over the top!

Happy Sunday! My kids devoured this meal. I will definitely be making these again!

Creme Br没l茅e… the most delicious way to use up all these eggs!

If you don’t like Creme Br没l茅e… we can’t be friends. 
I’m serious. Seriously not kidding. 

Out of all the desserts out there- creme br没l茅e is without a doubt my absolute favorite. 

In fact I’m eating it right now. 

Last Christmas, James bought me a butane torch, among other things…but if you’re me-You’re pumped about the butane torch. We both have a strong affinity for creme br没l茅e. 

One year and one month later I finally used the thing! To the day. It took me one year and one month to use this. 

First of all, butane torches do not come with butane. Second, I did not own br没l茅e ramekins. The whole delicious idea was put on the back burner until the other day when I was searching for ways to use up a bounty of fresh eggs from our hens. 

This idea was decidedly perfect. Not only because it’s my favorite dessert, and Santa brought the much needed ramekins this year… but because creme br没l茅e uses only egg yolks. Meaning these eggs worked over time. Creme br没l茅e for dessert Wednesday night and egg white omelettes for the kids the next day! 

If you’re patient, this “fancy” sounding dessert is ridiculously easy to make… and you only need a few ingredients. 

Creme Br没l茅e~

Prep time-20 minutes

Cook time-45 minutes

Chill time-2 hours

Serves 4-6

Creme Br没l茅e|

  • 6 egg yolks 
  • 1 quart, heavy whipping cream
  • 1/2 c granulated sugar
  • 1/2 c turbinado sugar
  • 2 tsp good vanilla extract, or the caviar of 1 vanilla bean

Start by separating the egg yolks into your mixing bowl. Save the egg whites for another day. 

In a sauce pan, heat your cream and vanilla over medium high heat stirrring frequently. DO NOT let it boil. Once the edges begin to bubble take it off the heat and let it stand for a few minutes.

Add a 1/2 cup of regular granulated sugar to the yolks and mix till the yolks look lighter in color and a custard like consistency begins to form. 

Now it’s time to tempur the yolks and sugar.

Add the hot vanilla cream a half cup at a time. Slowly, with the mixer on.

By the time it’s all incorporated, the top layer should be foamy.

Skim off most of the foam. Taste the foam before you discard it. Just do it. It’s amazing. 

After that it’s time to pour that deliciousness into your ramekins. 

The ramekins should be on a baking tray. 

I used a spouted measuring cup for this to make it easy. Fill them just about all the way up. 

Then pour hot water into the baking tray, bringing the water level a quarter of the way up the outside of the ramekins.

Bake at 325 for 40-45 minutes. You want the custard to be set but still a little “jiggly” in the middle. 

Cool for 15 minutes or so on the counter. Cover with plastic wrap, being careful that the plastic doesn’t touch the surface of the custard.

Refrigerate for two hours or up to two days.

When you’re ready to serve, add your raw, turbinato sugar (a tablespoon or two) to the top of each ramekin, evenly. 

Then torch it up!

Allow the hot sugar to harden for a minute or two and then… swoon. 

Success! So easy. This is where patience really pays off.

The Best Way to Peel an Egg

Isn’t it annoying when you go to peel a hard boiled egg for a Cobb salad or deviled eggs and half of the white sticks to the shell? Then you have ugly eggs. No one wants to serve ugly eggs! 

I’ve tried so many different methods to prevent this from happening- The muffin tin method, the needle poking method (don’t bother with this one…just don’t) But then finally!! And rather recently, I figured it out! The ice bath method! It’s worked perfectly every time-winning!!!! No more ugly eggs!

It’s important to bring your eggs to temperature along with your water.  

 Photo credit

Start them off all by their onesies in an empty pot.

Fill the pot with just enough water to cover the eggs completely. 

Once the water begins to boil turn your burner down to medium and allow the water to simmer. You don’t want a rolling boil. 

Set your timer immediately for 13 minutes!

Watch it! If at 11 minutes one egg begins to crack. They’re done. 

Using a strainer or slotted spoon take your eggs out one by one and place directly into an ice bath. 

 Photo credit

Allow the eggs to cool for 5 minutes or so. 

Tap tap tap!!! Crack those eggs all over and prepare yourself for the easiest peel ever! 

The shell will come off in big pieces, easy peasy!  

The yolks will be perfectly yellow too! No yucky gray ring hiding their beautiful color… 

And there you have it! Beautiful hard boiled eggs. No muss no fuss. My hens would be proud to see their eggs all unscathed and camera ready! 

They love getting their shells back too! If you have chickens on your homestead, feed your hens their egg shells. It might sound weird but it’s really not. The calcium is sooooo good for them and will increase egg production. Yay!! More hard boiled eggs!