
These days the sun is up by six and doesn't go down until well after eight o'clock (and getting later each night!). You know what that means right? Eggs!
One of the most wonderful things about spring is that egg season happens to coincide with cream season (due to all that rapidly growing green grass) and it's not so warm in the house yet that you don't mind turning the oven to 400 degrees for a while. All the perfect conditions for quiche I tell you. And with that, quiche season is upon us!
This is our family's tried and true quiche recipe. I must warn you that if you're one of those people (obviously I am not) that watches fat intake this recipe may give you the heebie-geebies. Please don't substitute milk for the cream or you'll end up with a weepy, and rather tasteless, quiche. Also, I do call this 'quiche' even though I make it without a crust. I know, I know – not technically correct but if you can't bear the thought of a crust-less quiche, go ahead and add one in.

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'Quiche Season' Quiche
3 storage onions (you know, the ones starting to sprout in your back cupboard by this time of year), peeled and sliced
lard or butter (for frying)
6 eggs
2 cups cream
2 cups grated cheese
salt and pepper
In a heavy bottomed pan, such as cast iron, melt a generous amount of lard (or butter) over medium-low heat. Add the onion slices. Season with some salt and pepper and cook, stirring occasionally, until the onions are very soft and caramelized.
Meanwhile, preheat your oven to 425F.
In a large bowl crack the eggs and whisk. Add the cream, salt (a really big pinch – maybe 1/2 tsp?), and pepper and whisk until well combined.
Grease the bottom and sides of a 10" quiche pan with lard or butter. Spread the caramelized onions along the bottom of the quiche pan. Sprinkle the grated cheese on top of the onions. Pour the egg/cream mixture on top.
Bake in a 425F oven for 15 minutes to brown the top nicely. Reduce the heat to 350F and continue to bake until the quiche is set in the middle (about another 15 minutes). Let the quiche rest outside of the oven for about 5 minutes before cutting into it.

Alongside some fresh spring greens or asparagus this makes (in my opinion) the perfect spring dinner!
P.S. Speaking of chickens – this is happening right now because, you know, chicks need to be read out loud to. Of course.
