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...).

QUICHE FOR 6 STARVING PEOPLE

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

Filling:
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?