Apparently it’s not egg strata- The perfect for brunch crustless egg quiche recipe.

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April 7, 2013 by dairycarrie

Because I can't just have regular boring chickens I have a mix of crazy looking bantam chickens and regular chickens. Because the bantam chicken group and the regular chicken group act like the bloods and the crips, they have to rotate who gets to go outside each day.

I can’t just have regular boring chickens, so I have a mix of crazy looking bantam chickens & regular chickens. Because the bantam chicken group and the regular chicken group act like the Bloods and the Crips, they have to rotate who gets to go outside each day.

Truth be told there are very few foods that I feel are worth the extra bother of raising yourself or buying directly from the farm. I’ve raised my own veggies, pigs, chickens and cows and I don’t think there is much taste difference between the food I grew myself and the stuff at the store. Not knocking the totally self sustainable thing, I just have to weigh time vs convenience. Dairy farming takes up a lot of my time, so I can’t spend hours each day tending to extra animal chores or pulling weeds every day from massive garden plots. I do make exceptions to this thought train for a few homegrown items. First, fresh tomatoes should never come from the grocery store, especially out of season.  The second exception is chicken eggs. I never knew what I was missing from a life lived on store bought eggs until I had my own chickens. There is no comparing the white shelled and pale yellow yolked chicken egg from the store to the vibrant yellow to orange yolk of a chicken egg you just grabbed out of the coop. Not slamming egg farmers, not everyone can have or wants to have their own chickens, that’s for sure. With the longer days my chickens have kicked egg production into high gear and I have a lot of eggs to use up. 

So let me start off by saying that I have always called this recipe egg strata. It wasn’t until just now when I googled the term “egg strata recipe” to find out how the “experts” tell you to make this that I found out that really my recipe isn’t an egg strata at all. It doesn’t have layers, apparently, stratas are supposed to have layers. So after some more googling I guess what I made is a crustless egg quiche. Whatever you want to call it, it’s tasty, easy and a great way to use up leftovers. The internet also says this is a low carb option, so that’s cool I guess.

Ingredients for a Crustless Quiche. (These are only suggestions)

Vegetables (Spinach, Mushrooms, Peppers, Olives, Tomatoes, Onions, Broccoli…)

Meat (Ham, Bacon, Sausage, Chicken, Turkey, Taco Meat… )

Olive oil

Cheese

10-12 Eggs

Milk

Seasonings

 

So, this is what I had on hand to throw in to the recipe this morning. Tomatoes, mushrooms, frozen spinach, olives and ham. You really can use whatever ingredients you want to use. Get creative.

So, this is what I had on hand to throw in to the recipe this morning. Tomatoes, mushrooms, frozen spinach, olives and ham. You really can use whatever ingredients you want to use. Get creative.

Turn your oven on to 350.

In a large nonstick, ovenproof  skillet (a cast iron skillet works great!) assemble your vegetable and meat ingredients. If you have garlic, you should add some to the pan. You can use whatever you would like but be careful that you don’t use all frozen veggies and drain any canned veggies well so that you don’t end up with too much juice in the pan. Turn the stove on to medium high, add about 1T Olive Oil to the pan and saute your vegetables and meat until they are no longer frozen or raw. 

Get out your eggs and your milk.

Bantam chickens lay small eggs. Bantam Araucana chickens lay small green and blue shelled eggs. Our big chickens lay big brown eggs, actually it's more like they lay huge brown eggs.

Bantam chickens lay small eggs. Bantam Araucana chickens lay small green and blue shelled eggs. Our big chickens lay big brown eggs, actually it’s more like they lay huge brown eggs.

Even though it's still too cold for our chickens to be going outside, their egg yolks are still much brighter than store eggs. In the summer when they are out eating bugs and stuff their egg yolks are pumpkin orange.

Even though it’s still too cold for our chickens to be going outside, their egg yolks are still much brighter than store eggs. In the summer when they are out eating bugs and stuff their egg yolks are pumpkin orange.

In a bowl crack about 10-12 eggs and add 1/4 cup of milk. Add your salt and pepper and whatever other seasoning you would like, I always add a little smoked chipotle tabasco sauce for some zip. Whisk up the egg mixture until it’s all combined and the eggs white and yolks are married or at least engaged. Pour the egg mixture into the pan with the sauteed veggies. At this point I also add some chunks of cheese. Today it was pieces of smoked mozzarella string cheese. But cheddar or feta or even cream cheese would work here. The secret is that you want to leave the chunks big enough that they don’t melt and disappear into the mixture.

Don't add bananas. That would be weird.

Don’t add bananas. That would be weird.

Return your pan to the stove and turn the burner on Medium. Now this part is important. Don’t stir the eggs! Just look at them. Wait for there to be some bubbles of steam that come up through the center of the eggs. When you have several steam bubbles going take the pan off the burner and put it into the oven. Bake the eggs for about 15 minutes. When the timer goes off, take the pan out and sprinkle some more cheese on top, think 1/2 cup of shredded cheddar and put the pan back in the oven for another 5 minutes. The eggs are done when you put a knife into the center and you don’t see raw egg. If you shake the pan, there should be no wiggle. If it wiggles or the egg isn’t cooked put it back in the oven for another 5 minutes and then check it again.

Yum.

Yum.

Let the “Not Egg Strata” cool down for a good 15 minutes before you dig in. This also tastes pretty great room temp and it reheats pretty well in the microwave later.

Enjoy.

Enjoy.

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6 thoughts on “Apparently it’s not egg strata- The perfect for brunch crustless egg quiche recipe.

  1. Ryan Goodman says:

    That sounds like the kinda cooking that occurs in my kitchen!

  2. The Queen says:

    The recipe looks fabulous BUT the chickens are gorgeous! We used to have every variety of chickens and bantams known to mankind…loved those Araucanas’ blue eggs! Still have some that we blew out one Easter. Are those German Spitzhauzers (sp?) with the fluffy tail feathers?

  3. Sunnie says:

    Thats so freakin funny you said bloods and crips!!! SO great. This recipe looks pretty, I wonder if you could freeze it?

  4. I’ll have to remember this one! Looks really easy and you could make it to feed a lot of people! I’ll keep it in mind for when the family is visiting someday.

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