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Adventures of a Dozen Broken Eggs (and quiche recipe)

Mushroom, zucchinni, feta quiche

I want to take you on my adventure of the dozen broken eggs and quiche making process, so that you can avoid making all the mistakes I made when it's your turn to make a quiche (for the amateurs like me). I bolded the ingredients and quantities.

Okay, let the quiche making begin!

A dozen broken eggs

I went shopping earlier this week. When I got home I set the bag with the eggs down on the kitchen table. I GUESS I left them at the edge because shortly after they toppled over and broke. All 12 of them. They’re eggs. None of them had a chance.


I googled what to do if your dozen eggs break. Several sites suggested transferring them to an airtight container and keeping them for up to 2 days. So that’s what I did. 

I shared my tragedy on Instagram stories and asked for ideas on what to make with a bunch of broken eggs. 

Quiche was the winner!

I looked up some quiche recipes and went out to buy ingredients. I was going to make an asparagus, mushroom and feta quiche, but the asparagus was $10 a bunch (it's January!). Nix the asparagus. 

I bought zucchini instead. 

So I have my eggs, veggies, got some feta and a half litre carton of 10% cream. 

When I got home and put the ingredients away I realized I forgot the pie crusts and had no intention of making them from scratch. I was home with a cold and the quiche was enough work for me. 

So I left it for the next day.

I bought the pie shells in the morning and started the quiche in the afternoon. I sliced two zucchinis, 10 mushrooms, finely chopped 1 clove of garlic and 2 green onions. I put the zucchini in the toaster oven for about 15-20 minutes (375 or so degrees F), turning them over at some point. Since my toaster oven is small I did one zucchini at a time. 

I sautéed the mushrooms in olive oil for about 10 minutes.

Time to prep the eggs. I had 9 eggs left in the container. Two I had for breakfast the day before, and the other must have taken the hardest hit in the fall because it was non-existent. I took one egg out which my son and I were going to use for making brownies. 

I manually beat the eight eggs for the quiche with a fork, though most recipes suggest an electric mixer. But we don’t have one. After about 5-10 minutes of beating, I added 1 cup 10% cream and 1 cup 2% milk (4 eggs to 1 cup milk as the recipe suggested). 

I poured the batter into two pie shells evenly, crumbled the feta in each quiche (about half a block feta) and added the veggies. One zucchini seemed plenty so I snacked on the leftover zucchini slices.

The liquid went right to the top. Eek!

I realized I hadn’t added salt so I sprinkled some salt from the salt shaker into each quiche. And then some ground pepper.

The 350 degree F oven was read to go. Anticipating a little disaster I placed the quiches on a baking sheet and put them in the oven. 

The spillage was worse than a “little” disaster. It was spilling left and right. To top it off our house is on a slant so the egg-milk mixture resembled a waterfall Niagara Falls style. 


When the stormy pies (quiches, whatever) finally settled, I closed the oven door and set the timer for 55 minutes. 

I checked them about half way through and they seemed fine. 

At 55 minutes I got off the couch, paused Netflix, and went to take out the quiches. But there was a problem. The oven wasn’t on. 


What happened?? I must’ve accidentally turned it off when I was setting the timer. Ok what to do?? I turned the oven back on and set the timer for 30 minutes. I’m totally winging it now. 

I googled "how to know when quiches are done" and in reviewing the basic recipe I realized you're supposed to pre-bake the raw pie shells, a process called "partially blind baking", otherwise your crust will be soggy.

Shit! I should've just made banana bread!!

Nothing I could do now.

Thirty minutes went by and the quiches seemed ready. The knife was dry after inserting it in the quiche. Hope it's not overdone.

I left them out to cool and then snapped a few photos for this blog. 

Then I had some for dinner. 

Quiche was delicious!

And guess what?? The crust wasn't soggy! Yupee!

And if I wasn’t sick I would’ve had it with a glass of white wine. 

So a dozen eggs turned to a dozen broken eggs, turned to a disastrous quiche making process, turned to a delicious quiche!

Lesson? Just because the recipe making process was a shit show, doesn't necessarily mean it's going to yield a bad product. Don't let those flawless recipe shows fool you. I was going to post the quiche recipe here as if nothing, all's good in the hood, but the truth is so much more fun!

And there you have it. The adventure of the dozen broken eggs and quiche making process so that you don't make the same mistakes I did. 

Thanks for coming! 


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