This week is British Egg Week – a celebration of all things egg. It’s chance for the industry to shout about the benefits of eating eggs. Packed with protein and vitamins they’re growing in popularity and are now seen as a healthy option.
Supporting British Egg Week you’ll be able to try our eggs at one of our Cumbrian customers food halls. Cranstons are purveyors of fine food and meat since 1914. They’re one of our closest customers with their Cumbrian Food Hall and Cafe just down the road from our packing station.
This Friday (World Egg Day) in Penrith and Saturday in Orton, we’re cooking up a seasonal crustless quiche for customers to try. You can talk to the team at Cranston’s on Friday, but if you’re at Orton on Saturday, you can meet Judith Wilson who created the quiches for us. They’ll all be happy to chat.
Judith has created a recipe adapted from one she spotted in the Saturday Telegraph . It includes sweet potato which is a great autumnal vegetable and you can add leftover cooked meat – or fry up some bacon.The recipe is detailed below:
1 large sweet potato (approx. 350g)
100g cooked meat e.g. bacon, ham, chicken…
75g feta cheese or any hard cheese
4 free range or organic eggs
300ml single cream
Handful of fresh herbs e.g chopped parsley
Salt and pepper
- Preheat the oven at 180’C/Gas No 4.
- Grease two 15cm foil flan dishes with olive oil.
- Peel the potato and slice very thinly.
- Place in a bowl and season with salt and pepper. Drizzle a little olive oil over the potato and coat well.
- Layer the sweet potato on the base of the dishes and around the edge to make a case.
- Sprinkle over the cooked meat, cheese and fresh herbs.
- Whisk the eggs and cream together and pour gently into the dishes.
- Place on a baking tray and bake for approximately 15 minutes or until golden brown.
Leave to cool slightly before serving.