What I love about eggs is that if you’ve got eggs, you’ve got dinner. There are hundreds of ways to feed a family with a dozen eggs as your starting ingredient. We’re known for bacon eggs to be breakfast, brunch or ‘brinner’.
One of the sure fire ways to feed a crowd is ‘Impossible Quiche’. Recipes abound on the internet – just google away. The basic ratios are:
- 4 eggs
- 1 1/2 cups milk
- 1/3 cup SR flour
- 1 ½ cups cheese
- 1 onion
- 6 rashers of free range bacon
Pour into a greased quiche dish. Bake for 45 minutes or so.
Sometimes, I stack mine with vegetables like cooked sweet potato, beans, peas, capsicum, tomato, baby spinach. Chorizo is always a winner. Olives add drama. I often double the recipe. You just need to cook it for longer.
The options are endless. People say it’s called Impossible Quiche, because it’s impossible to go wrong. So, when it’s 5 pm and ‘there’s nothing for dinner’ – grab your pastured free range eggs, whisk them into an impossible quiche and you are sorted. Phew!