Eggs Eggs Eggs? ...Pie!

Greetings Fernies!

Our Sweet Chickens have been growing quickly, it is so exciting! However, after doing some math and guesstimating that our 6 hens can lay, if happy and healthy, about 2-300 eggs per year (!) (EACH)

So, while intending on sharing/trading them with the community is important, even then, That Is A Lot of Eggs,,,,so an impending surplus looks likely for this former Vegan's dietary habits, so... It was decided that we needed to add some more dishes to the routine besides my favorite , French Toast.

Mama Hope is wise, and just spontaneously explained how to make a Quiche, from what we had on hand!

This was a great and hearty way to get our Egg intake up, have plenty of protein and (choice of seasonal) produce crops, and will certainly be added to our regular rotation when our own lovely pet chickens begin to lay!

Also, upon making (and devouring) this creation, it was surprisingly much more fun and easy than expected, Enjoy this,,,Quiche, er. ...Egg Pie! (PS: Thank you chickens!)

Asparagus Shiitake Egg Pie

Frozen or Fresh Pie Crust
4-6 Local Farm Fresh Eggs
3/4 c milk or cream
1 c Swiss or any substitute Cheese 
3/4 c Asparagus pieces
1/2 dried Shiitake mushrooms
1/2 Yellow Onion
2 T Parsley
2 t Soy Sauce
Salt  / Pepper to taste
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Sautee your onions and mushrooms in 3T olive oil and 1 t garlic, add asparagus for a short time until seared. Set Aside.
Blend Eggs and Milk, add- parsley, soy sauce, salt and pepper.
Place cheese in thin layer in pie crust, and add the mushroom asparagus mix evenly.
Pour in the egg mixture slowly.
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Preheat Oven - 350 - Time - 25-35 min, watch crust and cheese until golden, remove, cool and eat! VOILA QUICHE!