Last week we went and brought some more chickens after our remaining ones had passed away. This time we have had 6 rescue chicken; Ex Commercial barn hens that have spent their whole life in a crowded barn. Our 6 girls were from a huge 2,118 hens rescued from a farm outside Sheffield.
The long journey hadn’t really affected them laying and we have been having 5 or 6 eggs every day. We even had one egg laid in the box on the way home. The girls are loving their freedom and have taken to outdoor life so well. The actual health of the birds surprised me as I was expected lots of missing feather which they’re weren’t.
With this huge influx of eggs into the house I decided to make a quiche. For now, until I have sold my hose in the Midlands they are staying their with my Father looking after them as it is not possible for them to come where we are currently living.
Being away from home my utensils were limited and the usual tin I would use for a quiche is in Wales and all I had was a spring sided 10″ tin but it was 3″ deep. I therefore doubled the quantities that I would usually use. I also didn’t have a rolling pin so used shop brought ready rolled pastry. Usually I would have made the short crust pastry myself but this time I saved time and brought it in.
Firstly I sauteed 2 large french onions, one at a time.
Whilst cooking on a low heat I lined the tin, having greased and floured it first.
Once the onions were cooked I added salt and ground black pepper and placed the first onion in the pastry and then placed grated cheese on top.
I cooked the second french onion, seasoned, placed in the pastry and then topped this with grated cheddar, crumbled goats cheese and a small amount of grated Mexican (chili) cheese. Don’t compact the ingredients down and use a fork to separate.
Now came our home laid eggs. I used 8 eggs as this is a large tin to fill. Mixed with 500ml of double cream and about 3/4 of the cream tub of milk. Season this mixture and add chopped parsley. Fresh or dried work fine.
Pour the mixture in to the pastry case about 3/4 of the way up. I always place my tin on a smaller pizza pan as it’s easier to move. I placed it in the oven and then filled the pastry case to the top with the egg mixture.
I cooked on 160 degrees for around an hour and a half.
Let it cool completely before going around the edge with a knife then take out of the tin.
We served ours with a green salad, pomegranate and balsamic dressing.