What do you do when your father gives you a dozen fresh eggs from his backyard hens as a Christmas gift?
You make quiche, of course. You know what they say… when life hands you eggs… make quiche!
Oh my goodness. I was so excited to get these eggs. You may be giggling at the strangeness of this gift, or think I’m being sarcastic, but it is seriously one of the BEST presents for a food blogger/real foodie/farmers market fiend there could be. I’ve made baked eggs (YUM), toast and eggs (with lots of butter) for a delicious breakfast, and now, this quiche.
You sure can do a lot with a dozen eggs. (Which makes for very budget-friendly meals!)
OK so. This quiche. It tastes a lot like spanakopita (Greek spinach pie), packed full of fresh spinach and feta cheese and topped with the tastiest tomatoes you will ever taste. It’s yummy and filling and you can make it on the weekend to take slices for lunch all week. It’s easy to make because you don’t have to fuss with a crust (similar to my crustless broccoli, bacon, and cheddar quiche) and you can serve it warm, at room temperature, or even cold, which makes it ideal for entertaining….