I have 27 laying hens. Mostly they are Americaunas or “Easter-egg” chickens, and I have a few Barred Rocks and Buff Orpingtons too. The girls and rooster Henry are pasture-raised. That means they are free to roam wherever they want looking for bugs and other tasty treats. It makes for healthier richer eggs, but it also makes every day an Easter egg hunt. Some of them feel that a tall patch of grass near a bush is a safer place to lay than in the nesting boxes.

I usually sell their eggs and the girls support themselves. We eat the eggs that I won’t sell because they have a peck-mark crack or some are so large they don’t fit into a carton. Those always have two yolks. I had a few saved up and decided to make a quiche.

I wanted to try a new pie crust recipe using wheat flour and olive oil instead of the usual all-purpose flour and shortening. It turned out well and is great for a savory dish like the quiche, but it would not be right for a dessert pie.

Mushroom and Spinach Quiche
For the crust:
1 c. wheat flour plus a little extra
1⁄4 tsp. kosher salt
1⁄4 tsp. black pepper
1⁄4 tsp. baking powder
1⁄4 c. extra-virgin olive oil
3 Tbsp. ice water

Combine dry ingredients in a food processor and pulse a couple of times to mix. Measure the olive oil and add the ice water to it. I usually fill another cup with ice and pour water over it. I let it sit a couple of minutes until it is really cold and then I carefully skim the cold water off the top.

With the processor on, slowly pour in the oil and water mixture. Process until the dough starts forming a ball. Turn the dough out onto a lightly floured surface and knead for about a minute. Press the dough into a disk and wrap in plastic wrap. Let it chill for 20 minutes.

Then roll out the dough. Fit it into a pie pan lightly coated with cooking spray. My dough was a little crumbly and separated at the edges, but I pressed it together in the pan. With a fork, I pierced the crust multiple times on the bottom and sides. Bake in a 425º oven for 10-12 minutes or until the edges are golden. Let it cool while you make the filling.

For the filling:
3 slices bacon
1⁄4 c. onions, chopped
8 oz. mushrooms, sliced
2 tsp. fresh thyme
2 c. packed fresh spinach
1 c. low-fat milk
1/3 c. fat-free Half-and-Half
4 large eggs
3 oz. Swiss cheese, grated
Salt and pepper

Cook bacon until crisp. I cooked the entire package using 3 slices for the quiche, 3 slices for a salad and the remaining saved for another meal. Reserve 1⁄4 cup of the bacon fat for later to be used in a salad dressing and crumble the bacon for the quiche and the salad.

Cook the onions, mushrooms and thyme in the pan with the residual bacon grease – about 10 minutes. Stir in the spinach and cook until it wilts. Then remove from heat.

Process the milk, Half-and-Half, eggs and a pinch each of salt and pepper in the food processor until smooth. Arrange half the Swiss cheese over the crust, layer the spinach-mushroom mixture and bacon over that and top with remaining cheese. Pour the milk mixture over all.

Bake at 350º for 45 minutes until the filling is set. I usually place strips of foil along the perimeter of the pie after about 15-20 minutes. That will keep the exposed crust from getting too brown. Let stand 10 minutes before cutting and serving.

Warm Bacon Dressing
1⁄4 c. warm bacon fat
1⁄4 c. red wine vinegar
1 tsp. sugar
1 tsp. Dijon mustard
Kosher salt and black pepper

Whisk all ingredients together tasting and adding a pinch of pepper and salt if needed. Crumble three slices of bacon and tear a head of Romaine lettuce into bite-sized pieces. Toss with the dressing and serve.