Frozen Eggs for Dinner?

We had an earlier than expected cold snap.  A couple of weeks before Thanksgiving temperatures dropped and we had a hard frost.  Okay, so it’s not unexpected that we have a frost in November around here, but we had temperatures below freezing for several days, which is a bit unusual.

Our barn store is not heated, but we thought the eggs we had in the fridge in the store would be okay.  The fridge is insulated and was turned off.  So, what could go wrong?

Well…

I came home one afternoon to find we had seven dozen eggs that had frozen!

Now if you’ve ever accidentally frozen your eggs before, don’t panic.  You can still use them.  Just put them in the fridge to thaw slowly.  If you have cracked ones, throw those out.  But if they aren’t cracked they are still edible.

However, we couldn’t sell the frozen eggs.  That left us giving away some to friends and family and trying our best to eat the rest.

That’s when Dennis decided to try his hand at quiche.  And in true male fashion, there really wasn’t a recipe involved.  It was just open the fridge and freezer, see what was sitting around and what might taste good smothered in scrambled eggs.

I have to say, while Dennis’ first quiche didn’t come out quite as planned, it really wasn’t too bad.  In fact, with a few tweaks we came up with a pretty decent quiche recipe that will go into my recipe collection.

 

1/2lb Bacon

6 Eggs

½ cup milk

1 small onion, chopped

½ cup green pepper, chopped

broccoli, chopped

cheese (any blend that melts good)

1 pie crust dough

salt and pepper to taste

Preheat oven to 350°F

Line a pie pan with the pie crust and bake at 350°F for about 5 minutes or until lightly brown. Cool at room temperature for 30 minutes.

In a cast iron skillet, cook bacon until crispy.  Set bacon aside and drain all but 2 tbs of grease.

Saute onions and peppers in bacon grease until softened.  Add in broccoli and heat through.

Scramble 6 eggs and add milk.  Add salt and pepper.

Add the vegetables and bacon to the egg mixture and poor into cooled pie shell.

Bake at 350°F for 45 minutes or until cooked through.

 

Dennis’s Quiche.
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
 
½lb Bacon 6 Eggs ½ cup milk 1 small onion, chopped ½ cup green pepper, chopped broccoli, chopped cheese (any blend that melts good) 1 pie crust dough salt and pepper to taste
Ingredients
  • ½lb Bacon
  • 6 Eggs
  • ½ cup milk
  • 1 small onion, chopped
  • ½ cup green pepper, chopped
  • broccoli, chopped
  • cheese (any blend that melts good)
  • 1 pie crust dough
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350°F
  2. Line a pie pan with the pie crust and bake at 350°F for about 5 minutes or until lightly brown. Let cool.
  3. In a cast iron skillet, cook bacon until crispy. Set bacon aside and drain all but 2 tbs of grease.
  4. Saute onions and peppers in bacon grease until softened. Add in broccoli and heat through.
  5. Scramble 6 eggs and add milk. Add salt and pepper.
  6. Add the vegetables and bacon to the egg mixture and poor into cooled pie shell.
  7. Bake at 350°F for 45 minutes or until cooked through.