We love quiche because it can be a great breakfast, lunch or supper meal! And eggs have lots of vitamins and minerals, high-quality protein and antioxidants, and one egg is just 70 calories. The nutrients in eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more.
Egg production is sustainable, too. According to a new study, the U.S. egg production industry has significantly decreased its environmental footprint in the past 50 years. Researchers at the Egg Industry Center conducted a first-of-its-kind lifecycle analysis of U.S. egg production from 1960 to 2010 and found that today’s hens are producing more eggs and living longer due to better health, nutrition, and their living environment. Yet at the same time, egg farms are using fewer resources and producing less waste. Compared to 1960:
- Today’s hens use a little over half the amount of feed to produce a dozen eggs.
- The egg production process releases significantly less polluting emissions, including 71% lower greenhouse gas emissions.
- Hens now use 32% less water to produce a dozen eggs.
- Hens today produce 27% more eggs per day and are living longer.
Read more at The Incredible Egg
Ham, Broccoli & White Cheddar quiche
PW’s Perfect Pie Crust (yields 2-3 crusts)
- 1-1/2 cup Crisco (vegetable Shortening)
- 3 cups All-purpose Flour
- 1 whole Egg
- 5 Tablespoons Cold Water
- 1 Tablespoon White Vinegar
- 1 teaspoon Salt
- 4 eggs, lightly beaten
- ½ cup milk
- 8 ounces shredded white cheddar cheese
- 2 cups broccoli, chopped
- 1 cup ham, diced
- ¼ tsp pepper
- ½ tsp parsley
- We start with The Pioneer Woman’s Perfect Pie Crust – so flaky! In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
- Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
- When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
- With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
- Preheat oven to 400 degrees F.
- Place unbaked crust in the oven for 10 minutes.
- Meanwhile, mix all of the quiche ingredients in a bowl.
- Let crust cool slightly, then add the quiche mixture into the crust.
- Set pie pan on a cookie sheet and bake in the oven for 45 minutes, or until a toothpick comes out cleanly. Let set for 5 minutes, then serve warm.