These chickens were busy “chick chattin” when I went to feed them yesterday! It was a hoot! They stayed like this for the longest time…do you think they were sharing secrets about that rooster?
I do think it’s a sweet reminder of how nice it is to have someone to “chick chat” with…thank you to my dear friends for providing company and conversation!
Here is a DELICIOUS quiche (requiring 8 yummy eggs) from The Pioneer Woman! My daughters and I just love her, don’t you!?
16 ounces white mushrooms, washed and sliced
2 tablespoons butter
1 ½ cups heavy cream
2 Cups grated Swiss cheese
Salt and black pepper to taste
8 thin slices prosciutto (or any good ham)
1 pie crust (enough for a deep pie dish or tart pan)
Preheat oven to 400 degrees F. Place mushrooms on a large baking sheet. Roast in the oven for 15 to 20 minutes, or until golden brown. Remove from the oven and set aside. Lop off the tops and bottoms of the leeks and cut them in half lengthwise. Slice each half thinly…and soak the leeks in cold water for about 10 minutes to remove any grit or dirt. In a large skillet over medium heat, sauté the leeks in the butter until golden brown and beginning to caramelize, 8 to 10 minutes. Set aside.
For the quiche base, add the eggs and cream to a medium bowl. Whisk them to combine. Stir in the leeks, mushrooms, grated cheese, salt and pepper. Add prosciutto. The mixture should be very thick!
Pour it into the pie shell, the cover it loosely with a sheet of aluminum foil to prevent it from getting too brown on top. Bake for 45 minutes, then remove the foil and bake for an additional 10 minutes. Remove it from the oven and allow it to sit for at least 10 minutes before serving.
(From Ree Drummond’s The Pioneer Woman Cooks)