Now that spring is upon us, it’s time for those “yard birds” to start enthusiastically laying. I’m speaking of the ever-growing Virginia tradition of keeping chickens in the backyard. While there have always been chickens here, they resided in the rural areas that once comprised the majority of the commonwealth. However, as metropolitan areas have cut into the once-uncompromised countryside over the past half-century, a new trend of urban farming has taken hold. Even city dwellers can house up to six hens, resulting in loads of fresh eggs.
So, what’s causing the huge growth? Certainly, the fluctuating and alarming price of eggs, combined with a desire for self-sufficiency, sustainability, and well, a love of good, old-fashioned fresh eggs. Having chickens allows you to feel closer to nature. It’s a way for kids to learn about animals and how to care for them and provides hours of fun playing farmer for the whole family.
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However, once you’ve got your ever-growing supply of eggs established, or even if you’re just enthusiastically buying them from the farmers market, farmstand, or —dare I mention it — the grocery store, what’s best to do with them?
There are an array of dishes beyond the usual breakfast varieties — over easy and scrambled sorts of things. Of course, if you’ve spent much time in these parts, you know the allure of deviled eggs. Insanely easy and perfectly addictive. For some reason, no matter what delicacies I’m serving, it’s always the deviled eggs that run out first.
That said, there’s a recipe that never fails to make its way to my spring table, either for brunch or even supper: Crooked Road Quiche. I like to make it local with good Virginia bacon and special Virginia cheese, like Appalachian or Grayson from Galax in Southwest Virginia, produced by Meadow Creek Dairy. Please know, however, if you can’t lay your hands on these splendid ingredients, your quiche will still be perfectly delicious using the best bacon you can find and a nicely aged Gruyère.
And if you’re inspired to start raising chickens at home in the city, just remember, that handsome, noisy rooster is not welcome in your urban flock.
Clare’s Crooked Road Quiche
Makes 8 servings
Ingredients
1 homemade or deep-dish store-bought pie crust
1 pound sliced Virginia bacon, cut into 1-inch slices
1¼ pounds Appalachian, Grayson, or Gruyère cheese, chopped into 1-inch cubes
2 cups heavy cream
4 extra-large eggs
Instructions
Heat oven to 425°.
Fry bacon until well-cooked. Remove and drain on paper towels, and set aside.
If using homemade pastry, cover the bottom of a 10-inch springform pan with parchment paper. Roll out pastry to a basically round shape and place in the pan, making sure it fits snuggly. The pastry should go a couple of inches up the sides of the pan, but there's no need to make sure it's uniform or goes up all the way.
Place half the bacon in the bottom of the pan, followed by half the cheese. Repeat layers.
In a medium bowl, mix the cream and eggs until well-combined. Pour the mixture slowly over the bacon and cheese so all the nooks and crannies are filled and the liquid covers the entire quiche.
Place in the middle of the oven and cook for 15 minutes. Reduce the oven temperature to 325°, and allow quiche to cook for an additional 35 minutes. The quiche should be golden-brown on top and firm when gently shaken. If it isn't, cook for an additional 5 minutes or until it is firm.
Remove the quiche and place on a rack to cool for 45 minutes before serving.
