Tag Archives: egg surplus

Better Quiche Florentine Style

A lot of these recipes so far have been quiche.  I like quiche, and I have a lot of eggs.  This week we received some spinach in our CSA box.  We have been hit hard by the economy so we are also on WIC.  I went into the WIC office to discover that in order to keep the program afloat, my son no longer will be receiving cheese or condensed milk.  I find this to be really low that politicians are willing to take cheese from babies, but this isn’t a political blog.  I did vent on Facebook and someone asked me what the heck you do with condensed milk.  (As an aside, I am going to provide links to things that may not be widely available.  I do get a kickback if you order from these links.)  So, eggs plus spinach plus condensed milk equals….

Better quiche Florentine Style

Fry the bacon until crispy, drain, and set aside.  Meanwhile in a saucepan steam washed spinach until it wilts.  Drain and set aside.

In bowl beat eggs.  Then add condensed milk and regular milk.  (This ends up being 16 oz so if your can of condensed milk is larger or smaller just make up the difference with regular milk.)  Whisk in the cheese, onions, sriracha sauce, mural of flavor and salt.  When well mixed add in bacon and spinach.

Bake at 400 degrees F for 40 minutes.

These are all inexpensive ingredients I can find locally.  This quiche is also very light and fluffy with a good texture in my opinion, but I cook for myself.  My kids hate food and my husband likes anything made out of food.  Your tastes may differ.

Those of you who are familiar with “cock sauce” (called after the rooster on the label) or Sriracha may wonder if that makes this a spicy hot quiche, but it doesn’t.  The condensed milk and cheese balance out the flavor really well in my opinion at this dosage of hot sauce.   My husband says he couldn’t taste it in the quiche.  I thought it was just right.  If you haven’t tasted it, click on the bottle below and order some.  There is a kind of underground cooking culture that adores this sauce.  I live near a lot of Vietnamese restaurants and can’t wait to put it on my food there.  I take it for granted here in this part of the city.  Try it and good luck!


Mexican Quiche or what to do with a surplus of eggs

Once in a while we get behind on egg eating.  It’s a wonderful problem to have.  This was our solution last night, I can’t wait to eat all the leftovers!

Mexican Quiche

  • 8 slices bacon, browned and chopped
  • 1/2 C flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 TBS chili powder
  • 2 tsp ground cumin
  • 12 eggs
  • 8 oz cheddar cheese shredded
  • 4 oz feta
  • 4 oz can green chili sauce
  • 1 lb chopped greens such as spinach, chopped
  • 8 oz broccoli chopped
  • 1 TBS garlic powder
  • 1/2 C butter
  • 2 pie crusts
  1. Preheat oven to 400 degrees fahrenheit. Prepare two pie pans with prepared crusts.
  2. Whisk flour, baking powder, salt, chili powder, and cumin in bowl.
  3. In seperate bowl, beat the eggs until smooth.  Whisk in the flour mixture until smooth.  Add the cheddar and feta, green chili sauce, and chopped greens until mixed thoroughly.
  4. In skillet, saute broccoli in bacon grease, After one minute add garlic powder and stick of butter.  When broccoli brightens, add mixture to eggs and mix thoroughly.
  5. Pour into prepared pie crusts.
  6. Bake for 15 minutes at 400 degrees then reduce heat to 350 degrees.  Continue baking until lightly browned about 35 to 40 minutes.