Egg Salad and Quiche

My neighbor has a friend who has chickens. What does that mean to me? The chickens are in high-egg-laying mode and she needs more takers for the fresh eggs. I get a dozen a week, delivered by my sweet neighbor. At first, I had omelets or various egg creations daily for breakfast. That's been a little more than I want to do in the morning lately, so my egg supply built up. Time for some new egg recipes.

Today, I made egg salad and the house does not smell so good after I hard-boiled eight eggs. Coker thought Libby had gased! Here's what I made from all recipes.com:

• 8 hard-cooked eggs, diced
• 1/3 cup mayonnaise
• 1/4 cup grated onion
• 1/2 teaspoon garlic salt
• 1 teaspoon mustard powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 teaspoon dill weed

This was a little too salty. I'll try less garlic salt next time, but Coker thought it was good.

A few nights ago, I made quiche. Here's the recipe from 100daysofrealfood.com:

Quiche with a Super Easy Whole-Wheat Crust

Easy Whole-Wheat Pie Crust

• 1.5 cups King Arthur’s organic white whole-wheat flour (I used the white all-purpose I had on hand - hardly "real," but sufficient)
• 1/2 cup melted butter
• 1/2 teaspoon salt
• 2 tablespoons milk

In a 9-inch pie pan, combine all ingredients and mix with a fork. After mixing well, use your hand to form a ball in the pan and then press into pan. Bring it up on the sides and pinch the top (with your finger or a fork). Then mix and pour quiche filling right into the raw crust…..

Quiche Filling:

• 1.5 cups 2% organic milk (may use cream or regular half & half)
• 4 farmers’ market or organic eggs, beaten
• S & P to taste
• Dash cayenne pepper (optional)
• We mixed bits of ham and cheddar into one half and then diced tomatoes and goat cheese into the other half after pouring it into the crust – it required a steady hand to get the pie pan into the oven without mixing up the two halves! (I used chicken sausage and grated cheddar cheese)

Whisk together all ingredients thoroughly and then pour into crust. Bake at 375 for 30 – 40 minutes or until filling is set.

This was yummy! Coker and I devoured it, but the boys were wary.