How to Make the Most of Farm-Fresh Eggs: A Delicious Recipe Cooking with Freshly Laid Eggs

Our little flock of chickens are loving this wonderful sunny weather and laying well, with at least half a dozen eggs a day there's always plenty for our guests and us too. This is one of my favourite recipes for using the eggs and it means there's always something tasty in the fridge for lunch or evening dinner.

Mushroom & Leek Crust-less Quiche

Serves: 4

Quick and tasty, this crust-less quiche is so easy to make. Delicious with a baked potato and salad, or cut into wedges and perfect for a pack-up or picnic.

Ingredients

Olive Oil

2 leeks trimmed and sliced

1 large red pepper, diced

220g mushrooms, sliced

2 cloves garlic

6 large eggs

300g cottage cheese

6-8 cherry tomatoes, halved

4 tbsp fresh chopped parsley

100g grated cheddar

Salt and freshly ground black pepper

Method

1. Fry the sliced leeks & peppers in a good splash of olive oil. Add the mushrooms & garlic, season well and continue to cook for 4-5 minutes then set aside

2. Preheat the oven to 190°C/170°C Fan/Gas 5.

3. Spoon the vegetable mixture into a flan dish or other oven proof dish.

4. Mix the eggs, parsley and cheese and spoon over the vegetable mixture.

5. Top with the tomato halves and bake at 190°C/170°C Fan/Gas 5 for 30 minutes until just set.

Tip: Ring the changes with different vegetables including peas, courgettes and spinach. I’ve also made it with smoked salmon which was delicious. Meat-eaters could add bacon or ham.

Click below to download a pdf of the recipe

Leek n Mushroom Crust Less Quiche Recipe.pdf

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