Quiche Day in the Kitchen

Quiche Day in the Kitchen

 

Using our eggs: 

      Farm-fresh eggs are generally brown eggs, because brown-egg layers are easier for most small flock owners to care for. And if you eat your own eggs or buy them locally, they're generally much fresher than store-bought eggs and they taste better. Green and blue eggs also taste the same as brown or white eggs. While some people think organic eggs taste better, it's usually because, once again, they're fresher. In general, however, in a blindfold taste test, organic and non-organic eggs are indistinguishable. Chicken eggs can taste differently if the hens are fed a lot of certain foods, like flax seed, fish, or onions or if the eggs are not stored properly.

     Nutritional claims about certain eggs vary widely in credibility. Chickens can be fed so that their eggs have less cholesterol and more of certain nutrients, but this is an exacting science that most small flock owners can't practice. 

   

     Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word‘quiche’ is from the German ‘Kuchen’, meaning cake.