Have you ever had a cheesy pun stuck in your head? You know that it would be the most predictable blog title on the planet, so you can’t use it, and yet now that the idea has hatched in your brain, feathers, and fluff coming out of your ears, as the little punny bird bobs and flits, and tweets her egg-cellent, silly ideas in the inner recesses of your mind, AND…you are left with nothin’… No brilliant, inspiring, or funny hooks to draw your reader in to take a whisk on making your latest, most egg-ceptional crustless quiches…See there it goes again..I just can’t do it this fine Sunday morning yolks..Arghh!!!
I spent all of my creative energy this week hatching up a new watercolor painting, and whisking together a new recipe with the last of my summer tomatoes..You heard that right, tomatoes still coming from my mutant tomato vines in November..Welcome to Arizona. Ok, the cheesy crack-ups are subsiding…On to pretty pictures, and recipes, and farm stories..
Even though the tomatoes are still clinging to the last sunny rays of summer, my chickens were needing a little warm inspiration. As soon as that Arizona sun sets, our nights have the chill of Autumn nipping at their tail feathers..So we turned on the heat lamp for them, and Oh. My. Gosh..I’m bombarded with eggs. On top of that, 3 of our spring Bantam and Silkie hatchlings have turned into proud roosters, so my hens are in full-tilt laying and brooding mode..You have to collect the eggs much quicker when this is the case.. I wish I could record my morning wake-up symphony for you..It’s a cacophony of 3 high-pitched mini roosters, the honking of a ticked off goose, herself startled by Elk knocking at her pen, trying to steal the last of her feed, which awakens the goats, who realize that they are famished, and know that as soon as they start screaming at the top of their lungs “MAAAAAAA” that farmer Sarah will wake up and feed them…
Yeah, that whole Taylor Swift, Screaming Goats thing that went viral on Youtube, yup, that’s a real thing..And it is my life. Did I mention that goats have ruined my life? The problem is, in the country, a rooster crow is pretty common..your brain eventually, well, usually tunes it out..But screaming goats? They.Sound.Exactly.Like.My.Kids. And I mean like my kids in pain, my kids in full on whining for mommy voice…It’s something that my mama ears just wake up to, and once your heart stops thumping, and you try to go back to sleep because it is 5:00 in the morning for Pete’s sake, their continual bleating is like fingernails on chalkboard at that point..so up I am, cussing at my G-dang goats, and doing exactly what they want me to do…wake up and feed them..and the morning ritual is just more deeply entrenched in their stubborn, stinky psyche.
Ok, now that you followed me down that sleep-deprived rabbit hole of a farming story, on to the egg-ceptional recipe..Oops, I did it again. Cracking stupid yolks..Oh no..I am my father. (you’d have to know my dad, but I can see my cheesy destiny straight ahead of me)..
Ok, all yolks aside: I am pretty sure with as many eggs as I have on hand, that I could come up with a quiche of the week…We’ve already discussed my love of pie..Well Quiche is pretty much pie as well…But it’s that dang delicious flaky pie crust that I’m famous for that puts the extra fluff in my feathers, and if I can do with out it, my thunder thighs thank me. So this week’s low-carb, paleoish recipe is delicious enough to make you forget pastry’s name.
Delicious Crustless Herbed Quiche
You will need:
- 10 eggs
- 1 bunch of thin asparagus
- 4-5 roma tomatoes
- 3-4 Tbsp of olive or grapeseed oil.
- 1.5 tsp of sea salt
- 2 tsp of cracked black pepper
- 1/4 tsp nutmeg
- 3/4 cup Thai coconut milk
- 2/3 cup of chopped fresh chives
- 1/3 cup chopped fresh parsley
- 1 cup of grated parmesan
- 20 thin slices of Honey-roasted turkey
- 8 oz Mascarpone Cheese
Here’s what you do:
- Preheat oven to 425°
- Layout 1 bunch of thin asparagus (trimmed) and sliced Roma tomatoes in a single layer..Drizzle with olive oil, salt, and pepper to taste, and quickly roast for 10-15 minutes until the asparagus is just tender and the tomatoes are starting to carmelize.
- Pull out roasted veggies and turn oven heat down to 375°
- Spray cooking oil on a non stick muffin tin
- Whisk together 10 eggs.
- I didn’t have half and half or heavy cream today, so I used 3/4 cup of coconut milk, and the light sweetness in it really plays well against the tart tomatoes and herbs. Whisk into the eggs.
- Add 1/2 tsp of sea salt, 3/4 tsp of ground black pepper, and 1/4 tsp of nutmeg, whisk.
- Line oiled non-stick muffin tin each with a thin slice of Honey Roasted turkey.
- Sprinkle shredded parmesan on top of each slice of turkey..Add a generous heap of chopped chives and parsley
- layer on cut asparagus pieces (1 inch sections).
- Spoon egg filling over top of each muffin cup to 3/4 full.
- Layer on a few slices of roasted Roma tomatoes
- Sprinkle with more parmesan.
- Bake for 18-20 minutes, until eggs are puffed and firm and a toothpick comes out clean from the center.
- If you are feeling decadent, slice up an avocado as accompaniment, and pipe a mascarpone cheese dollop on top of each quiche muffin…It’s like the best gosh darn savory cupcake you’ll have ever eaten.
So that’s all yolks..Thanks for bearing with my cheesy writer’s block. If I haven’t made you want to throw an egg at the computer for all the ridiculous puns, check out our latest Nest Watercolor Art, available as canvas prints on our new store front www.tresorelle.store. I am having so much fun developing a line of Farm House Chic watercolors that y’all seem to love. If you have requests, let me know! Follow us on Facebook, the blog, Pinterest, and Instagram, and feel free to message us special requests! You can find our beautiful Robin’s egg colored Tuileries Garden tableware still on Amazon here ..Enjoy your Sunday and crack up some eggs!