Finally, the chickens have returned to laying eggs on a regular basis. This is how I know spring is surely here! This week I found myself needing to use up eggs. My all time favorite way to use up eggs is to make quiche. Try serving this lighter variety quiche with a salad or a cup of soup. Either way, it’s delicious!
3/4 cup of milk
1 cup feta cheese with herbs
2 tablespoons of brown mustard
1 cup cherry tomatoes-quartered
2 tablespoons fresh chopped basil
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 pie crust
Salt and Pepper
Preheat the oven to 350 degrees F.
Spread out the pie crust in the baking dish. Now spread the mustard (secret ingredient) on top of the pie crust.
In a small bowl, mix together the quartered cherry tomatoes, fresh basil, olive oil, balsamic vinegar, and a bit of salt and pepper. Stir well and set it aside.
In a medium bowl, whisk together the eggs and milk. Next add the feta cheese and whisk that together. Pour the egg mixture into the dish with the pie crust.
Evenly add the tomato and basil bruschetta to the top of the egg mixture.
Bake in the oven for approximately 40 minutes, until the top is golden brown.
Photo Credit: Tilly’s Nest