Recipes to Try
Eggs, the Heart of Every Delicious Quiche
Eggs are more than just a breakfast staple—they are versatile, nutritious, and the cornerstone of countless recipes. At Oriberg Farm, we pride ourselves on providing fresh, high-quality eggs that bring flavor and richness to your meals. One dish where eggs truly shine is quiche—a savory tart perfect for breakfast, brunch, lunch, or even a light dinner.
Why Eggs Make Quiche Special
Eggs are essential in quiche for their binding and custard-like texture. When combined with cream or milk, they hold all the ingredients together while providing rich flavor and protein. Using fresh, free-range eggs makes your delicious quiche creamier and more flavorful.
1. Classic Quiche Lorraine
Ingredients (for a 9-inch quiche):
- 1 pre-made shortcrust pastry shell (or homemade)
- 6 large Oriberg Farm eggs
- 1 cup (240ml) heavy cream
- 200g bacon, chopped
- 1 cup (100g) grated Gruyère or cheddar cheese
- 1/4 tsp nutmeg
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 180°C (350°F).
- Blind bake the pastry shell for 10 minutes: line it with parchment and fill with baking beans or rice. Remove beans and bake for another 5 minutes.
- Cook bacon until crispy and drain excess fat.
- In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg.
- Sprinkle bacon and cheese evenly into the pastry shell. Pour the egg mixture over the top.
- Bake for 35–40 minutes, until the custard is set and the top is golden brown.
- Let cool for 5–10 minutes before slicing.
2. Spinach and Feta Quiche
Ingredients (for a 9-inch quiche):
- 1 pre-made or homemade pastry shell
- 6 large Oriberg Farm eggs
- 1 cup (240ml) milk or cream
- 200g fresh baby spinach, wilted
- 150g crumbled feta cheese
- 1 small onion, finely chopped
- Salt and pepper, to taste
Instructions:
- Preheat oven to 180°C (350°F) and blind bake the pastry shell for 10 minutes.
- Sauté the onion in a little olive oil until soft, then add spinach until wilted and moisture has evaporated.
- In a bowl, whisk eggs and milk/cream. Season with salt and pepper.
- Spread spinach and onion mixture in the pastry shell, sprinkle feta on top, and pour the egg mixture evenly.
- Bake for 35–40 minutes until the quiche is set and lightly golden.
- Cool slightly before serving.
3. Mushroom and Herb Quiche
Ingredients (for a 9-inch quiche):
- 1 pastry shell (pre-made or homemade)
- 6 large Oriberg Farm eggs
- 1 cup (240ml) milk or cream
- 250g mushrooms, sliced
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 1/2 cup (50g) grated Parmesan cheese
- Salt and pepper, to taste
- 1 tsp olive oil
Instructions:
- Preheat oven to 180°C (350°F) and blind bake the pastry shell for 10 minutes.
- Sauté mushrooms in olive oil until golden and all moisture has evaporated. Remove from heat and stir in herbs.
- Whisk eggs and milk/cream with salt and pepper.
- Spread mushrooms evenly in the shell, sprinkle Parmesan on top, and pour the egg mixture over.
- Bake for 35–40 minutes until the custard is set and slightly golden.
- Let cool for 5–10 minutes before slicing and serving.
The Oriberg Farm Difference
Fresh, free-range eggs make all the difference. The yolks are richer, the flavor more pronounced, and the custard creamier. At Oriberg Farm, we ensure every egg is handled with care, giving you the perfect base for your quiche creations.
Whether it’s a classic Quiche Lorraine, a veggie-packed spinach and feta, or a flavorful mushroom and herb option, fresh eggs are the secret to a truly delicious quiche.
