Wednesday, February 17, 2010

What to do with 56 Eggs?

Yeah, I'm sure this is a problem everybody has: You only have 56 eggs left, which is not enough for the next 3 to 4 weeks, so another 15 dozen are coming in 2 days. What to do? (Please, don't send the people with the net to drag me in for therapy. I promise I made it through!) The answer was obvious with just a little thought: Quiche, and chiffon cake (a promise dangled in front of you for another day...).



2 cups flour
3/4 cup oil
3 tbsp milk
3/4 tsp salt
3/4 tsp sugar


20 eggs
1 cup milk
1/2 to 3/4 pound shredded sharp cheddar cheese
1 pound frozen chopped spinach, thawed and drained
1/2 pound bacon
14 ounces canned diced tomatoes
20 turns pepper

First, the crust. In a 13x9x2 baking pan (ungreased), stir together the
flour, salt and sugar. Pour the oil and milk in a 2 cup measuring cup, and stir vigorously with a fork until the milk is suspended in the oil. Yes, this really happens, and it looks really cool. Pour most of the oil/milk combo into the pan, and stir around with the flour mixture. Add as much as needed of the balance of the oil/milk until all of the dry ingredients are moistened (I used all of it). Press this crust into the bottom and up the sides of the pan - no rolling! No dirty bowl! And, because it uses oil, it doesn't stick to your pan - a real bonus in my book. Theoretically, you should chill the crust. As for me, well, when I start cooking, I want to do the whole job, so I didn't bother.

Thaw the spinach by placing it in a colander and running it under warm water
. Shake it well to drain, but don't squeeze it out. Put half the shredded cheese in the crust. Spread the spinach over that. Cook the bacon mostly in the microwave and drain well; cut into bite sized pieces. Spread the bacon over the spinach, and the tomatoes over that. Top with the balance of the cheese. In a large bowl, whisk the eggs (yes, 20 eggs) with the cup of milk until well combined. Grind in the pepper. Pour over the mixture in the pan (no, it won't overflow), and bake at 375F for 45 to 55 minutes, until a knife in the center comes out clean. Serve with hollandaise, if desired (I didn't).

This was a very filling, cold night meal. The crust was flaky and delicious, and, as I said, it didn't even think of sticking to the pan. Easy cooking, easy cleanup; what more could you ask?


tavolini said...

Look at all that spinach!! Quiche looks excellent--now I just have to figure out how to reduce that recipe to two portions ;)

Thank you for your well wishes and for wearing your red dress!!

buffalodick said...

I would have helped eat it!

pam said...

Your proportions just stagger me!

George Gaston said...

Oh my Marjie, you do know how to fix incredible dishes. This quiche looks amazing! Now I just have to reduce the recipe for two - while six, so there is leftovers.

You are really something. You inspire me every time I stop by, thanks...

SissySees said...

You and the Knight are both lucky I only have four eggs in the fridge or I wouldn't make it to the meeting tonight... I'm going to make that very soon!

Pam said...

What a fantastic quiche! I wish I was having this for dinner tonight.

Sue said...

I love quiche and that looks so good. There's a little place on the other side of town that makes wonderful quiche. I need to go there, or better yet, make one of my own.

noble pig said...

I have never seen quiche done in a 9 x are like Texas over there...everything is bigger and better!

Beverly said...

I'm a quiche addict, we always have this on the fridge but this won't last for long that's why mother always baked 5 pans of this. I always wanted to learn how to make one, but my schedule doesn't allow me too.

le creuset enamel

Mickle in NZ said...

That looks so delicious. Love the easy pastry, I'll be scaling it down to Mickle size. Spinach, bacon, tomatoes and cheese held together by eggs = super yummo to me!

Kapitein Haakje said...

whoooow look at the gaint quiche
we will help to eat ot all!

El'bow & Hauwii

~~louise~~ said...

Now that's a Quiche!!! I can't believe it all fit in a 13x9 pan. Amazing!!!

I may just need to dig out my Army & Navy recipe cards and send them your way, Marjie. Dare I ask, any left:)

Thanks for sharing...

Lapdog Creations said...

Holy Eggs batman!!!!!!!

gemma said...

Just think of those chickens! Your family is job security for them. You must have a refrigerator just for eggs and milk. Yikes. The quiche looks amazing.

The Old Dairy said...

Quiche is the best way for using all those eggs...Yesterday my daughter mhad to take a quiche dish to school for baking and we laughed as we only use baking dishes to make ours in.....

Anonymous said...

How did I miss this? My name is Linda and I'm an eggaholic too;)