With a small flock (currently 7 and counting) of hens in our backyard, we have no shortage of the freshest eggs on Cedar Street! Well, not including those eggs laid by our neighbor’s hens Maddie & Betty. We’ve created our own version of this classic egg pie using a not-so-secret ingredient…buttermilk!
3-Egg Buttermilk Quiche
1 pie crust, homemade or ?
3-4 large eggs*
1 cup buttermilk
1 teaspoon Raggedy Hen Farm Seasoning
1/2 cup chopped veggies of choice (we are currently using a lot of summer squash, red & green peppers, onions, and tomatoes from the garden)
1 Tablespoon organic olive oil
1 cup cheese (you choose)
1/2 cup cooked meat , optional (good with ham, cooked ground pork, shredded chicken, sausage)
Salt & Pepper
Roll out pie crust and place it in a pie pan, crimp edges if you’d like, but get it ready for the egg mixture. Preheat oven to 350 degrees.
Mix eggs in a medium size bowl and add 1 cup buttermilk. If you don’t have buttermilk, add about 1 Tablespoon vinegar (white, apple cider, infused) to 1 cup of milk and use. Mix in raggedy Hen Farm Seasoning to this mixture. Meanwhile, sautee’ chopped veggies in 1 Tablespoon olive oil at medium high heat, just until tender. Toss cooked veggies, cooked meat, and cheese into the waiting pie shell. Pour egg and milk mixture over and shake lightly so that mixture moves to take up the whole pie. Don’t worry if it doesn’t come to the very top as it will puff up and expand in the oven. Bake in 350 degree oven for 20-25 minutes or until puffed, slightly brown, and eggs are set. Remove and let cool for a few minutes to allow the eggs to further set and then slice into wedges an enjoy!
*Depending on the size of your eggs. We often have a mix of sizes since we are taking these eggs right from the nest boxes . You’ll want to have the equivalent of 3 large eggs.