After I made this breakfast quiche, I realized almost every ingredient was sourced locally! The eggs and cheese curds I got at the farmer’s market, and the chives were from my front yard. The only thing that isn’t local is the milk, s&p and breadcrumbs! I love eggs, they are a source of comfort, a childhood favorite, and a quick source of protein in the morning.
When I moved back to Lethbridge, I was determined to find a local source of eggs. I don’t want to support the factory farming system and I knew there are plenty of acreages and farms that have chickens. So I put an ad on kijiji saying I was looking for some local, hopefully free-range eggs. After the second bite, I found my source. I order in bulk; often 8 or 10 dozen at a time since they are from out of town. As I awaited my next big order, I still had a half dozen in the fridge that I picked up from the Exhibition Park Farmer’s Market so I decided I should use those up. And I also had some wonderful cheese curds left over that I purchased there too. Delighted I was, to find out there is some local cheese being produced in these parts (if I remember correctly, its made in Iron Springs). I have 3 clumps of chives growing in different places in my yard, too- cheese, eggs and chives? Sounds like a good breakfast to me!
This recipe is super easy, and can be altered in many different ways. You can add different veggies and combinations of cheese and even veggie meats if you like that kinda thing. The layer of breadcrumbs forms into a beautiful crust and is even better if you use homemade breadcrumbs (an easy way to use up loaf ends, and day-olds). Its easy to mix up and perfect if you have company. Add some toast, fresh fruit or hashbrowns and you’ll have one deluxe start to the day!
Breakfast Quiche with Fresh Chives
Preheat oven to 350 C
In a bowl lightly beat:
- 5 eggs
- 1/2 c milk (as usual, i used almond) or plain yogurt
- s &p to taste
- any other dry spices you fancy
In a standard pie plate prepare the crust & fillings:
- lightly spray or coat the pie plate with oil or butter
- sprinkle breadcrumbs generously- shake from side to side gently to distribute evenly. My crust is usually a few mm thick
- add your fillings- in this case about 3/4c cheese curds and 2-3 Tbsp chopped chives
Then gently pour the egg mixture over the crust & fillings. Cover with tinfoil and place in your pre-heated oven.
Bake for 20-25 min
then remove the tinfoil for the last 5-10 min of baking.
Quiche is done when eggs are set and quiche is slightly brown.