Summer egg recipes

Sausage and tomato

Due to my mistake of
keeping our heirloom hens for a second year, egg production
declined dramatically in 2013.  We ended up buying about half
our eggs from the grocery store this summer, so I’m thrilled to
finally be swimming
in eggs

However, I have to
admit that I might have overdone our egg production just a little
bit.  Keeping a dozen pullets means that we’re getting about
ten eggs a day from them, plus another two or three from our old
hens, and that’s nearly too many even for our egg-loving
appetites.  Six eggs for Mark’s and my breakfast, two eggs
for Lucy’s dinner, and we’ve still got another couple of dozen
eggs per week looking for a home.

One use for all those
eggs was a delicious, crust-less sausage-tomato quiche. 
Here’s the recipe:

  • 1 pound of Italian sausage
  • 6 eggs
  • 1 cup whipping cream
  • 1 cup skim milk
  • salt
  • pepper
  • 1 cup of fresh basil leaves
  • 3 tomatoes
  • Swiss and parmesan cheese

QuichePreheat the oven to 350
degrees Fahrenheit and grease a 9×13-inch pan.  Cook the
sausage and let it cool slightly as you beat the eggs with the
whipping cream, milk, salt, pepper, and diced basil leaves. 
Pour the mixture into the greased pan, top with slices of
tomatoes, then add slices of Swiss cheese and grated
parmesan.  Bake until the center doesn’t jiggle when you
shake the pan, then cool.  Serves 9.

What’s your
favorite way to use up extra eggs along with in-season summer

An automatic chicken
ensures pullets always have enough water to lay
those extra eggs.

Latest Comments

  1. Julie Mason August 16, 2013
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