• Yield: Serves 4

  • Time: 15 minutes prep, 45 to 50 minutes cooking, 60 minutes total

Over my girls’ coop, a sign reads: team quiche. That’s because each of my three original hens would lay an egg a day, and three eggs are exactly what my favorite recipe calls for. Quiche is easy to make, great to share, and keeps well in the fridge. It tastes just as good heated up in the oven the next day. You can customize it, adding whatever you prefer. If your add-ins include breakfast meats such as bacon or sausage, make sure they’re precooked before mixing them with the other ingredients.


  • Olive oil

  • 1/3 cup diced onion

  • 1/2 cup water

  • 1 broccoli crown, chopped into inch-long pieces

  • 3 large eggs

  • 1 cup milk

  • Salt and pepper to taste

  • 1/2 to 1 cup grated cheddar and Jack cheeses

  • 1 piecrust (frozen or homemade)



1. Preheat the oven to 350°F (175°C). Heat the olive oil in a skillet on medium-high heat. Sauté the onion until browned and fragrant; set aside in a small bowl. Pour the water into the skillet, and steam the broccoli over medium-high heat. Sprinkle a little salt over them while they steam. When the broccoli is tender, set it aside in a small bowl.


2. Beat the eggs together with the milk. Add a little salt and pepper to taste. Toss the onion and broccoli together and spread over the piecrust (in pie pan). Pour the egg mixture over the vegetables. Sprinkle the cheeses over the top.


3. Bake uncovered for 45 to 50 minutes or until a knife tip poked into the center comes out clean. You’ve now got yourself a quiche.

Recipe excerpted from Chick Days (c) 2010 by Jenna Woginrich, used with permission from Storey Publishing.

Jenna Woginrich
Jenna Woginrich is the author of Barnheart, Chick Days and Made from Scratch. She blogs at Cold Antler Farm, Mother Earth News and The Huffington Post.