Spring time is egg season! And we're loving it. Did you know that in spring chickens lay the most all year, and the eggs are the most plentifully nutritious? It's true! Only with pasture-raised eggs will you notice the marked difference of the yolks being more golden (and therefore, more nutritious!) in spring.
In honor of egg season, we will be releasing a new, weekly recipe for the next 4 weeks to get you inspired!
In Europe, chefs are keen to hone in on cooking with the change of season. Let's channel our inner chefs and do the same! Here's an Italian inspired recipe: Breakfast Pizza Quiche! In lieu of a crust, we allow the "egg-y" edge to firm up on it's own, complimented with cheesy, mozzarella goodness.
Breakfast Pizza Quiche
2 cups of shredded potatoes
10 Botany Bay Farm pastured eggs
2 TB of milk
2 TBS of grass-fed butter, melted
1/2 tsp oregano
2 tsps of basil
dash of salt & pepper
1/2 lb of cooked pork sausage (we used our pastured pork sausage!)
1 roma tomato, diced
1/2 cup of torn spinach
1/2 onion, chopped
1 cup of mozzarella cheese, divided
Preheat oven to 375 degrees fahrenheit. Grease an 8x8 glass pyrex baking dish for a *tall quiche. Pour potato shreds into dish. In a separate bowl, beat eggs with milk, butter, and spices. Pour egg mixture over potatoes. Finally sprinkle in pork sausage, tomatoes, spinach, onion, and 1/2 cup of cheese. Gently mix within dish. Top with remaining cheese, and 4 tomato slices for garnish--if desired. Bake for 40 minutes, or until edges are golden brown and center no longer jiggles. Buon appetito!
*If you want a wider, more shallow quiche, or if it looks like it will spill over, try a 9x13 pan at your discretion.
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